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🍲 Creamy Zucchini and Fennel Soup with Green Beans

200 kcal · 30 min · 4 servings

Ingredients

• 3 garlic cloves
• 300 g firm-boiling potatoes
• 2 bulbs fennel
• 200 g green haricots verts
• 3 zucchini
• 30 g butter
• 800 ml vegetable broth
• 1 tbsp chopped fresh thyme
• pepper (from the mill)
• salt
• 1 tbsp fresh thyme

Instructions

1. 1. Peel the garlic clove and chop it into fine cubes.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Cut the potatoes in half or into quarters.
4. 4. Cut the potato pieces into cubes about 1 cm thick.
5. 5. Remove the hard stems and green fronds from the fennel.
6. 6. Cut the fennel into quarters and slice it into thin wedges.
7. 7. Wash the green beans under running water.
8. 8. Snap off the tough ends of the beans.
9. 9. Cut the beans into pieces approximately 2 cm long.
10. 10. Wash the zucchini thoroughly.
11. 11. Cut the zucchini lengthwise into four strips.
12. 12. Slice the zucchini strips into thin rounds about 1 cm thick.
13. 13. Heat a large pot on the stove.
14. 14. Add the butter to the pot and let it melt.
15. 15. Add the chopped garlic to the melting butter.
16. 16. Sauté the garlic for 1 to 2 minutes until soft and translucent.
17. 17. Add all the prepared vegetables to the pot.
18. 18. Pour the vegetable broth over the vegetables.
19. 19. Add the fresh thyme sprigs to the soup.
20. 20. Season the soup with black pepper to taste.
21. 21. Salt the soup generously to taste.
22. 22. Simmer the soup over medium heat for 20 to 25 minutes.
23. 23. Taste the soup at the end and adjust the seasoning if needed.
24. 24. Ladle the hot soup into deep bowls.
25. 25. Garnish the soup with fresh thyme leaves.
26. 26. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 200
• Protein: 9 g · Fett/Fat: 7 g · Carbs: 24 g