Cream of potato and gorgonzola
26 recipes
Cream of purple carrots, squash and fennel seeds
ingredients
servings
1
Extra virgin olive oil
1 spoon
Garlic
1 wedge
Turmeric
1 spoon
Iodized salt
to taste
Pumpkin
100 grams
Potatoes
1 unit
Carrots
2 unit
Fennel seeds
1 teaspoon
Water
to taste
Basil
1 leaf
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.
