Zucchini and Fennel Soup with Roasted Red Pepper Puree

This soup is loaded with veggies, something even vegans sometimes might not get enough of! It's also another fun way to use an immersion blender.

Preheat your oven to broil. Slice three red peppers in half lengthwise, discarding the seeds and membranes, and lay them cut-side down on a baking sheet lined with aluminum foil. Flatten with your palm. Broil for 20 minutes until the backs are blackened. Immediately transfer to zip-lock plastic bags and let stand for 20 minutes. Remove from bags and carefully peel off and discard the skins. Coarsely chop the peppers. Combine the peppers, ¾ teaspoon of olive oil, a dash of salt and a dash of pepper in the beaker attachment of your immersion blender (or a food processor) and puree until smooth. Set aside.

Coat a saucepan with cooking spray and heat over medium-low heat. Add one cup thinly sliced onion, cover and cook for 5 minutes, stirring a couple times. Add one and a half cups thinly sliced fennel, along with 1/2 tsp. fennel seeds; cover and cook over medium-low for eight minutes. Remove lid, add 2 1/4 cups sliced zucchini and 2 cloves of garlic, and cook over medium-high heat for three minutes, stirring constantly.

Add one and a half cups vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

Add a dash of salt and a dash of pepper to the soup, and puree it all with an immersion blender (or regular blender) until smooth.

Serve one cup of soup with 1/3 cup roasted pepper puree on top. This recipe makes 3 servings of 100 calories each.

Cost:
red peppers $6.94
fennel $2.13
zucchini $1.51
broth $2.79