Zucchini, Fennel, Mint and Basil Soup

Did you know that much of your immunity is in your gut (gastro-intestinal system)? If your balance of gut bacteria is out of whack then your resilience to illness might be down also.

Many facets of modern life sigh as high stress levels, too little sleep, eating processed and high sugar foods, and taking antibiotics can all damage our gut microbiome.

Try this soup recipe restore some balance in your gut. The specific ingredients are known to improve gut health boost immunity.


2 tablespoons extra-virgin olive oil

1 small or medium fennel bulb, trimmed, thickly sliced, fronds reserved

1 medium onion, finely sliced

1 garlic clove, finely chopped

450g (about 3 medium) zucchini (courgettes), thickly sliced

2 handfuls basil

2 handfuls mint

1 litre (4 cups) homemade Vegetarian Broth or chicken Bone Broth, or store-bought stock

1 1/2 tablespoons freshly squeezed lemon juice, plus zest to serve

sea salt & freshly ground black pepper, to taste

extra-virgin olive oil, to serve

dried chilli flakes, to serve


1. Heat the oil in a medium saucepan over a medium heat. Cook the fennel, onion and garlic until softened, about 3 minutes. Add the zucchini, basil, mint and reserved fennel fronds and stir to combine. 2. Pour in the broth and bring to the boil over a medium heat. Reduce to a gentle simmer. Cook for 5 minutes, or until the vegetables are tender.

3. Add the lemon juice and season with salt and pepper. Using a high-speed or hand-held blender, blend the soup until smooth.

4. Serve topped with a drizzle of extra-virgin olive oil, a sprinkle of lemon zest and some chilli flakes.

Recipe from The Beauty Chef.

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