Healthy Zucchini Fennel Soup

With summer zucchinis growing in abundance this time of year, I am always looking for ways to use them outside of my go-to recipes. One of my favorite ways to eat zucchini is sautéed for just a few minutes with a little bit of olive oil, salt and pepper, and a pinch of red pepper flakes. Or if I'm grilling burgers on the grill, I like to add a few zucchini spears for a healthier alternative to French fries. For those gigantic zucchini that are commonly found at farmers' markets or backyard gardens, zucchini bread is great to make and share.

Last month, I had the privilege of experiencing a cooking class with Romney Steele of the infamous Big Sur restaurant, Nepenthe, in Northern California.  During this hands-on class, 15 of us were paired in groups of two and in charge of cooking a farm-to-table recipe created by Chef Steele. We used only vegetables made available to us from the ranch garden. I was charged with preparing a zucchini and fennel soup which was a crowd favorite. It was flavorful and surprisingly rich considering the soup contained very little olive oil just enough to sauté the onions. Pureed with non-fat plain Greek yogurt, this soup had many layers of flavor working together harmoniously. I would have never thought to pair fennel with mint, yet the two ingredients together provided a tantalizing taste with every spoonful. The two ingredients also made a beautiful garnish that looked fancy, which is always a nice touch to any meal.

Today I am sharing with you an adapted version of the soup I made during the cooking class with Chef Steele. The soup serves six people as a starter course or can be enjoyed as a main course for three to four people. Enjoy!