Antioxidant Soup: Zucchini and Fennel

Zuchinni is a summer squash and if you havent noticed by the 100 degree heatwave, were in the middle of summer, so lets use it! Yes, you can go to the market in winter and get peaches and blueberries from Mexico, but don’t you feel better eating things in season? Think about the travel conditions, the chemicals used, the carbon footprint…you get the point.

Until now, I have always added a sweet vegetable with zucchini thinking that my baby wont eat anything that’s doesn’t have a hint of sweet. Wrong.

He loved this soup and it got me thinking about palette training. If you train your baby to only like sweet, he will only eat sweet. It’s that simple. Get them while they’re young. I don’t know how he will eat later on in life, but I hope and secretly pray at night, that he will make good nutritional choices, like eating vegetables, because he’ll have a well developed palette open to all foods. I’m so positive today.

Anyway, zucchinni is jam packed with goodness. The high amounts of fiber and water help prevent carcinogenic toxins from settling in the colon. Vitamins A and C and folate are also powerful antioxidants and anti-inflammatories that fight oxidative stress that can lead to many types of diseases later in life. For all the botox lovers out there, put the needle down and eat zucchini. It has manganese, which is essential for the production of proline, an amino acid that allows collagen to form, giving you tighter nicer skin.

Fennel has unique antioxidant powers. The nutrients in fennel have been shown to shut down the activation of potentially strong gene-altering and inflammation triggering molecules in your body. Its like having a body guard inside your body, how amazing is that! Fennel also has vitamin C, fiber, folate and potassium. So many good things happening here.

Zucchini and Fennel Soup

4 Zuchinni

1 Fennel

1/2 Yellow Onion

2 Cups Vegetable Stock

1 Cups Water

EVOO

1. Cut the Zucchini lengthwise and chop into pieces.  Leave the peel on, it’s a great source of dietary fiber that helps with constipation.

2. Use only the white bulb of the fennel, slice.

3. Chop the onion and sauté in some evoo.

4. Add the zucchini, fennel, stock and water to the pot with the onion.

5. Boil until soft.

6. Let cool and puree.

Makes 6-8 baby servings.
Recipe Credit: Lior Mink