Zucchini and Fennel Soup with Green Beans
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
- For the soup
- 3 garlic cloves
- 300 grams waxy potatoes
- 2 Fennel bulb
- 200 grams Green beans
- 3 Zucchini
- 30 grams butter
- 800 milliliters Vegetable broth
- 1 Tbsp chopped fresh thyme
- freshly ground peppers
- salt
- To garnish
- 1 Tbsp fresh thyme
Preparation steps
1.
For the soup, peel garlic and cut into small cubes. Peel the potatoes, rinse, cut in half or into quarters and cut into 1 cm (approximately 1/2-inch) thick pieces. Trim fennel, cut into quarters, remove the core and cut into wedges. Rinse the beans, snip the ends and cut into 2 cm (approximately 3/4 inch) pieces.
2.
Rinse the zucchini, cut lengthwise into quarters and cut into 1 cm (approximately 1/2 inch) slices. In a saucepan, melt the butter, add the garlic and sauté until translucent, 1-2 minutes. Add the vegetables and top with the broth.
3.
Season with thyme, salt and pepper and simmer over medium heat for 20-25 minutes. Season to taste. Place in bowls and serve garnished with fresh thyme leaves.
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