zucchini soup

Ingredients for 2 servings:

• 1 fennel bulb(s)
• 1 m.-large beefsteak tomato(s)
• 2 garlic cloves
• 4 spring onions
• 400 g zucchini
• olive oil
• Salt and pepper, black, freshly ground
• 400 ml vegetable stock
• 1 tbsp tomato paste
• 1 tbsp cornstarch
• basil
• Fennel greens
• 1 tbsp crème fraîche or crème légère

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

low-calorie summer soup

Clean the fennel, cut out the stalk in a wedge shape, and then cut into small cubes. Dice the tomato and garlic, and finely slice the spring onions. Halve the zucchini lengthwise and slice. Heat the olive oil, sauté the onions, garlic, and fennel until translucent. Add the diced tomatoes and zucchini slices, season with salt and pepper, and sauté for about 5 minutes. Add the vegetable stock and simmer for another 5 minutes. Mix the tomato paste and cornstarch with a little water, add to the soup, and bring to a boil briefly. Finely chop the basil and fennel greens and stir in with the crème fraîche or légère. Season again with salt and pepper. Serve with baguette.