Cream of potato and gorgonzola
soups from Italy
Cream of purple carrots, squash and fennel seeds
Cream of purple carrots, squash and fennel seeds
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A recipe that has as its protagonist the purple carrot, a vegetable rich in antioxidants. The healthy side is conjugated to the artistic side and presentation of the dish.
preparation
step 1
In a frying pan put a tablespoon of oil extra virgin olive oil and 1 clove of garlic. Once the garlic has browned well, remove it and put out the fire.
step 2
In the pot add all the vegetables (purple carrot, potato and pumpkin) previously washed and cut into cubes and a teaspoon of fennel seeds.
step 3
Stir vegetables and fennel seeds with the help of a wooden spoon, then add the water, salt and turmeric.
step 4
Once the vegetables are cooked, put the mixture in a blender, even together with a basil leaf.
step 5
Serve the soup garnished with a small amount of fennel seeds.