Eat Veggies, save the planet

I am harvesting both fennel and leek from my garden and made this delicious soup. My company thought it was a cream soup. And the best thing, besides the taste,  is that it only has 64 calories in a cup.

• 1 leek
• 1 fennel bulb
• 1 TBSP olive oil
• 1 zucchini
• 5 cloves of garlic
• 4 cups of vegetable broth
• salt and pepper to taste

1. Chop leek, fennel and garlic.
2. Heat olive oil in heavy duty soup pot.
3. Add leek, fennel and garlic to hot oil.
4. Cook on medium low for 15 minutes.
5. Chop zucchini and cook for 5 more minutes.
6. Add vegetable broth and bring to a boil.
7. Reduce heat and simmer for 30 minutes covered.
8. Take off cover and cool.
9. Puree in the blender for less than a minute
10. Reheat and serve.