Lemony Zucchini Bisque With Fennel

[ 0 ] May 15, 2010 |

Lemony zucchini bisque

Zucchini is a very hydrating vegetable. It is even more nutritious to leave the skin on, although it will change the color of the soup to more of a green hue.  Try alternatives of this soup by trading fennel for cilantro, parsley or basil.

Serves 6


  • 5 cups zucchini, peeled and chopped
  • 1 cup water
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 2 cloves garlic, crushed
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp agave nectar or honey
  • 1 Tbsp salt
  • 1/2 tsp cumin
  • 1 cup fennel bulb, shaved thin**


  1. Put all the ingredients, except fennel, in a blender and blend until perfectly smooth.
  2. To serve, garnish each serving of soup with a little shaved fennel.
  3. Soup can be stored in an airtight container in the refrigerator for up to 2 days.

Lemony Zucchini Bisque Recipe (PDF)




Category: Free Recipes, Soups

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