"Zucchini & Fennel Soup topped with toasted smoked paprika and cayenne almonds."
Zucchini Fennel Soup With Smoked Almonds
5
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Ever forget about vegetables in your fridge drawers? We've all been there. This easy flavorful soup is perfect to use those green veggies before they go bad! Saute them all together and blend them up - its that easy! Top it off with a smoky paprika almonds but added spice and crunch.
For more vegan weeknight recipes check out our Vegan Soups edited by @Gayatriisingh feed featuring Rice and Vegtable Soup by @Supperwithmichelle and Spring Vegetable Soup by @mymuybueno.
Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining!
Jump to Section
- Recipe Card
Recipe Card
ingredients
- 1 onion, chopped
- 1 fennel bulb, sliced
- 6 zucchini, sliced
- 32 ounces vegetable broth
- 1/4 cup olive oil
- Water
- Salt and pepper
- 1/4 cup almonds
- 1/8 teaspoon cayenne pepper
- pinch of smoked paprika
Method
Step 1
In a pot, add in your olive oil and vegetables and saute until softened
Step 2
Pour in 32 ounces of vegetable broth, and enough water to completely cover the vegetables. Season with salt and pepper to taste.
Step 3
In a separate pan I lightly toasted sliced almonds with smoked paprika, salt and a touch of cayenne
Step 4
Using an emersion blender, blend the soup until smooth
Step 5
Serve the soup in a bowl and top it with the sliced smoked paprika almonds