Fennel has a high fiber content, which makes it an ideal detoxifier and purifier. The detoxifying and purifying effect is further enhanced by the milk thistle oil mixed into the prepared soup, - making it even more healthy, creamy and delicious.
Wash the fennel and cut its bulb and its fresh stalk parts into small pieces. Put aside the fronds.
Peel the potatoes and the zucchini. Dice them, together with the onion. Cook the vegetables in the chicken or vegetable broth (or simply in some water). Make sure that the liquid does not actually boil, only bubbles. Salt and pepper it, and cook it until the veggies have softened.
Once it is done, cool it to about 60 °C, and then blend it together with the vinegar and 3 spoons of milk thistle oil.
Chop finely the fronds of the fennel, and mix it together with another spoonful of milk thistle oil. Sprinkle it on the prepared soup before serving.