Fennel and zucchini soup

This flavoursome, yet detoxifying soup is the perfect add for the cooler winter nights, part of a cleanse program or a light and delicious lunch-leftover

Ingredients:

·      2 Tbsp. of coconut oil or ghee 

·      1 fennel bulb, sliced, fronds reserved

·      1 medium onion sliced

·      1 garlic glove

·      3 medium zucchinis sliced

·      2 handfuls basil

·      2 handfuls mint

·      1 litre vegetable or chicken broth

·      1 ½ tbsp. freshly squeezed lemon juice

·      Salt and pepper to taste

·      Olive oil + chilli flakes to serve (optional)

Method:

1)    Heat the oil in a medium saucepan over a medium heat. Cook fennel, onion and garlic until softened, about 3 minutes.

2)    Add the zucchini, basil, mint and reserved fennel fronds and stir to combine.

3)    Pour in the broth and bring to the boil, then reduce to a gentle simmer. Cook for 5 minutes, or until vegetables are tender.

4)    Add lemon juice, seasoning and using a high-speed blender or stick blender, blitz until smooth.

5)    Recheck seasoning and then serve with a drizzle of olive oil and a sprinkle of chilli flakes.

• This soup freeze’s well