Fennel and Zucchini Soup with Warm Tomato Relish

Ingredients

• 2 cups fennel bulb fresh diced chopped (from 1 large bulb)
• 0.3 teaspoon fennel seeds 
• 0.8 cup grape tomatoes quartered
• 2 cups chicken broth 
• 2 tablespoons olive oil extra virgin extra-virgin divided
• 1 cup onion chopped
• 1 cup zucchini diced trimmed

Equipment

• frying pan
• sauce pan
• blender

Directions

1. Heat 1 1/2 tablespoons olive oil in largesaucepan over medium-high heat.
2. Adddiced fennel, zucchini, onion, and fennelseeds. Sauté until fennel is translucent, 4 to5 minutes.
3. Add broth; bring to boil. Cover;reduce heat and simmer until vegetables aretender, about 15 minutes. Puree in blender until smooth; return soup to saucepan.Season to taste with salt and pepper.
4. Meanwhile, heat remaining 1/2tablespoon olive oil in medium skillet overmedium heat.
5. Add tomatoes and sauté untiljust heated through, 1 to 2 minutes.
6. Removefrom heat.
7. Mix in 1 tablespoon choppedfennel fronds; season relish with salt andpepper.
8. Serve soup with relish.
9. Per serving: 118 calories, 8 g fat, 3 g fiber
10. Bon Appétit