Fennel and Zucchini Soup with Warm Tomato Relish

Ready in 30 minutes | Serves 4



  • 2 tablespoons extra-virgin olive oil
  • 2 cups diced fennel, reserve fronds
  • 750g zucchini roughly chopped
  • 6 cloves garlic
  • 1/2 teaspoon fennel seeds
  • 1.5 litres chicken stock
  • 125ml pure cream
  • 45g parmesan or grana pandano
  • 3/4 cup good quality grape or cherry tomatoes



  1. Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Cook over medium heat for approximately 10 minutes, stirring occasionally.

  2. Add the stock; bring to boil, then reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Add cream and parmesan and season to taste with salt and pepper.

  3. Heat remaining 1/2 tablespoon olive oil in saucepan over medium heat. Add tomatoes and sauté until just soft Remove from heat.

  4. Mix 1 tablespoon chopped fennel fronds into tomato mix; season relish with salt and pepper.
    Spoon soup into bowls top with relish and extra parmesan.

    Recipe courtesy of Wiffens.

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