This flavoursome anti-inflammatory soup is a quick and easy one-pot dish full of nourishing vegetables and broth. Fennel boasts calming and anti-spasmodic properties and is wonderful for digestive health. And the herbs aren’t just there to brighten the dish – basil contains powerful plant compounds including eugenol, citronellol and linalool that have been shown to help reduce gut inflammation.
Ingredients 11
2 tbsp extra-virgin olive oil
1 fennel bulb, small or medium, trimmed, thickly sliced, fronds reserved
1 onion, medium, finely sliced
1 garlic clove, finely chopped
450 g zucchini (courgettes), thickly sliced
2 handfuls basil
2 handfuls mint
1 l vegetarian broth
1 1⁄2 tbsp lemon juice, freshly squeezed, plus zest to serve
sea salt & freshly ground black pepper, to taste
extra-virgin olive oil, to serve
dried chilli flakes, to serve
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Heat the in a medium saucepan over a medium heat. Cook the , and until softened, about 3 minutes.
Add the , , and reserved fennel fronds and stir to combine. Pour in the and bring to the boil over a medium heat. Reduce to a gentle simmer. Cook for 5 minutes, or until the vegetables are tender.
Add the and season with salt and pepper. Using a high-speed or hand-held blender, blend the soup until smooth.
Serve topped with a drizzle of extra-virgin olive oil, a sprinkle of lemon zest and some chilli flakes.
The Beauty Chef's tips
Add a sprinkling of one of the Sesame Salts on my profile for a boost in flavour and antioxidants.
