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Buckwheat cream of zucchini

ingredients

servings

4

Extra virgin olive oil

to taste

Carrots

2 unit

Courgette

500 oz

Buckwheat

2 cups

Water

4 cups

Grated Parmesan cheese

2 spoons

first courses from Italy

Buckwheat cream of zucchini

Buckwheat cream of zucchini

vegetarian with lactose source of C vitamins high in potassium high in magnesium high in phosphorus

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Buckwheat cream of zucchini

Buckwheat cream of zucchini is a first course a bit 'special, but very delicious. Much protein and perfect for coeliacs.

Buckwheat cream of zucchini step 1

step 1

We wash well the buckwheat under running water, let's put it in a pan, add the water, cover and bring to a boil.

Buckwheat cream of zucchini step 2

step 2

When it boils, add a pinch of salt, two grated carrots cover again, we lower the heat and let cook for about 20 minutes, until completely absorbed water.

Buckwheat cream of zucchini step 3

step 3

Meanwhile, however, that the corn is cooking prepare the soup. We wash and spuntiamo the zucchini, cut them in four, we take a little bit of soul and let's make them into cubes.

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Buckwheat cream of zucchini step 4

step 4

Let's put them in a large pan, add a glass of water paper, we climb, pepiamo, copriamole and let's leave them to cook until they become tender.

Buckwheat cream of zucchini step 5

step 5

At this point we realize our velvety helping with an immersion blender. We add two tablespoons of Parmesan to taste and let's keep warm

Buckwheat cream of zucchini step 6

step 6

Well ..if you're ready just have to Serve. Take four floors funds, put behind a little 'velvety and finally buckwheat.

Buckwheat cream of zucchini step 7

step 7

We conclude with a drizzle of raw oil before enjoying this exceptional dish.

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