Summer zucchini is around the corner and this is an enjoyable soup that’s quick cooking especially if you prep your veggies in advance, otherwise prep is about 5 minutes! Thank you Vito Varriale for the fine photos and tip for quick cooling soup leftovers for refrigeration.

Recipe is from 28 Days to Summer Weight Loss Challenge Recipe Manual and it’s both healthy and tasty. See below for ingredients, directions and photos!

Ingredients
1 tbsp extra virgin olive oil
3 zucchini, chopped and peeled
1/2 sweet onion, chopped (Vidalia, red onion is good here)
1/2 fennel bulb, chopped
3 cups chicken stock (low-sodium)
Salt and pepper, to taste

Directions
Heat olive oil in a large skillet or soup pot with zucchini, onion, and chopped fennel. Season with salt and pepper. Cook for about 10-15 minutes. Add stock, bring to a boil and then simmer until soft. Put everything in blender and blend. Serve immediately and enjoy!