Zucca Soup

Oven:
Chop zucchini, celery, and fennel bulbs to approximately the same size (for even baking time). Save the fennel leaves for garnish. Toss vegetables in olive oil, turmeric, ginger, garlic, and mushroom powder and add to baking tray. Preheat oven to 425 degrees and bake for 30 minutes or until tender.

Boil:
Peel sweet potatoes and boil until tender – approx. 15-30+ minutes based on size. Boil spinach until cooked (approx. 3-5 minutes).

Blend:
Take all vegetables, add water as needed, and blend until smooth. Consistency should be a bit more watery than puree-like applesauce. Add additional seasonings as needed.

Plating:
Add soup to bowl and lightly drizzle olive oil on top. Add black pepper and fennel leaves for garnish.