Zucchini Soup with Fennel and Basil

This soup takes less than 10 minutes to prepare and about 15 minutes to cook so you can be eating a steaming bowl of this within 30 minutes of being home. It is really fast food that is really good.

4 zucchini, sliced into rounds

1 fennel, quartered and finely sliced

vegetable stock

Large handful of fresh basil leaved, shredded

In a medium saucepan, heat 1 tbsp olive oil and sauté fennel til tender (about 5 mins). Add zucchini and a generous amount of salt and pepper and toss to combine. Pour over stock to almost cover zucchini. Bring to the boil. Cover and simmer until zucchini is tender. Add basil and blend until smooth. Taste and adjust seasoning. Serve with toast with goats cheese and more fresh basil.  

Spicy Vegetable Soup with French Lentils

In this weather, a hearty bowl of soup is a welcome meal day or night.  I always make extra of this because it is even more delicious the next day.  All you need is some good bread and butter and you have a brilliant meal.

1 tbspn olive oil

1 fennel, diced

2 large carrots, diced

3 sticks celery, diced

2 zucchini, diced

2 x 400g cans chopped tomatoes

1 cup puy lentils (sometimes sold as French lentils)

1 heaped tspn paprika

½ -1 tspn cayenne pepper

½ tspn cinnamon

salt & pepper

2 litres vegetable stock

parmesan cheese, to serve (optional)

Heat oil in a large saucepan, over medium heat. Add fennel, carrot and celery and sauté for 10 minutes. Add zucchini, tomatoes, lentils, stock and spices. Bring to the boil. Reduce heat and simmer, stirring occasionally for 40 minutes. Taste and adjust seasoning to your taste. Serve with shaved parmesan and crusty bread.