Creamy Zucchini & Fennel Soup

What to do with all the summer zucchini? Make this simple and satisfying, zucchini and fennel soup. It can be served cold too on a hot Summer night.

Ingredients:

• 2 tablespoons Myokos Oat Butter or Avocado Oil

• 1 onion, finely chopped

• 1 bulb fennel, diced

• 2 zucchini, thinly sliced

• 1 cups veggie stock (or in 1 cup hot water melt low sodium bouillon cube)

• 1 cup unsweetened soy milk

• 1 teaspoon each, basil, rosemary and thyme

• ½  teaspoon pink salt

• Freshly ground black pepper to taste

• 1 teaspoon white wine vinegar, or to taste

• ½ cup of toasted pumpkin seeds (dry roast in skillet on stove top until brown)

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Instructions:

1. In a pot or in your InstaPot with butter or oil, saute onions and garlic until soft, add fennel, spices, salt  and zucchini and saute for 10 minutes.

2. Add veggie broth and soy milk and simmer for about 20 minutes on low for stovetop or press Soup Setting on InstaPot. When the pot beeps, release the steam and open the pot. Add wine vinegar and fresh black pepper to taste.

3. Let cool a bit and pour soup into a vitamix or use an immersion blender in the pot to make a smooth and creamy soup. 

4. Top with toasted pumpkin seeds and a dash of hot sauce!