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Spiral of zucchini and potatoes vegan
soups from Italy
Cream of zucchini with croutons
Cream of zucchini with croutons
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Velvety simple and light zucchini and potatoes, flavored with toasted bread with oregano and rosemary
Wash and peel two large zucchini and half a potato. Cut into pieces and put in pot.
Add garlic, olive oil, parsley and cover with water. Far on fire supported making sure that water always covers the ingredients in the pot.
Meanwhile, cut into pieces the bread slices, place in a condendo pan with olive oil, oregano and rosemary. Bake for a few minutes at 180 degrees.
Once cooked zucchini and potatoes, drain leaving only a bit 'of water. Add Parmesan cheese, a pinch of salt and blend with an immersion blender.
Serve adding a little olive oil and croutons. Enjoy your meal!