Zucchini-Fennel Soup with Green Beans

Ingredients

• 3 cloves garlic
• 300 g firm-cooking potatoes
• 2 bulbs fennel
• 200 g green snap peas
• 3 zucchinis
• 30 g Butter
• 800 ml vegetable broth
• 1 tbsp chopped fresh thyme
• pepper (ground)
• Salt
• 1 tbsp fresh thyme

Instructions

1. 1.

   Peel the garlic and dice it. Peel, wash, halve or quarter the potatoes and cut them into 1 cm thick pieces. Trim the fennel, quarter it, remove the core in a V-shape and slice into strips. Wash the snap peas, trim the ends and cut into 2 cm long pieces.

2. 2.

   Wash the zucchinis, quarter them lengthwise and slice into 1 cm thin rounds. In a pot melt the butter, sauté the garlic for 1-2 minutes until translucent, add the vegetables and pour in the broth.

3. 3.

   Season with thyme, pepper and salt, then simmer for 20–25 minutes over medium heat. Taste again, serve in bowls garnished with fresh thyme leaves.