This was great soup! And how refreshing to produce a rich, almost creamy-textured soup without a bunch of fattening ingredients. I added the carrots for the initial boiling because I didn't want them to be crunchy. And the zucchini needed a little longer than 3 minutes to soften up. I didn't have any fennel so I subbed tarragon. I used the immersion blender to puree this right in the pot. Garnished with a pinch of shredded Parmesan cheese and black pepper. We loved this soup for our lunch -- it tastes very sophisticated and how can you go wrong with that calorie count?! Thanks!!