Serves: 4
Total Calories: 75

2 tablespoons extra-virgin olive oil, divided
2 cups fresh fennel, dices, fronds chopped and reserved
1 cup zucchini, diced
1 cup onion, chopped
1/4 teaspoon fennel seeds
2 cups low-sodium chicken broth or vegetable broth, room temperature*
3/4 cup grape tomato, quartered

Set Global Sun Oven out to preheat

Pour 1 1/2 tablespoons of the oil in a large pot. Add the fennel, zucchini, and onion, toss to coat. Cover and place in GSO. Cook until vegetables begin to soften, about 20 minutes. Add broth, cover with the lid upside down, and continue cooking until vegetables are tender, about 1 hour.

About 10 minutes before the soup is ready, add remaining 1/2 tablespoon oil to a small skillet. Add tomatoes, toss to coat and place on top of the upside down lid. Cook until tomatoes are just heated through.

Puree soup in batches in a blender or food processor. Garnish each serving with the warm tomatoes and reserved fennel fronds.
*The soup will cook faster if you heat the broth before adding it to the pot.

Nutritional Facts:

Serves: 4
Total Calories: 75
Calories from Fat: 60

More Recipes from the Sun Oven Cooking Cookbook:
Solar Dried Zucchini
Solar Simmered Fennel and Zucchini Soup
Beef and Vegetable Loaf
Sun Baked Carrot Zucchini Bread
Solar Veggie Chips