LUNCH THAT IS NOT CANDY

After eating about 90 gallons of candy and sweets on Easter and the days (and weeks!) leading up to Easter, I decided on Monday to make a healthy lunch. I hardly ever make lunch, but Erik had the day off and we were just relaxing around the house, so I decided to go for it. I had seen this soup in the April issue of Bon Appetit, and it looked good. It was very good (especially considering there wasn't any chocolate in it).  The warmed tomatoes were particularly yummy, and it was great served with very dry toast.

Fennel and Zucchini Soup with Warm Tomato Relish

• 2 tablespoons extra-virgin olive oil, divided
• 2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved
• 1 cup trimmed diced zucchini
• 1 cup chopped onion
• 1/4 teaspoon fennel seeds
• 2 cups low-salt chicken broth
• 3/4 cup grape tomatoes, quartered

Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.