Lasagne in green with vegan pesto and zucchini
soups from Italy
Creamy zucchini fennel
Creamy zucchini fennel
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A delicate velvety full of flavor
preparation
step 1
Wash zucchini and fennel, retaining the tufts of the latter decoration. Finely slice the whole thing
step 2
Meanwhile heat the oil in a pan and add the shallots previously chopped, saute for a few minutes
step 3
Add the vegetables and let cook for few minutes. Cover it with the previously heated vegetable broth, add ladles of broth whenever it is necessary
step 4
Cook for approximately forty minutes, until the vegetables are soft beautiful. Season with salt and pepper if you want any. For example, I add two tablespoons of cottage cheese to make the mixture creamy
step 5
Blend I like coarsely all with the immersion blender and serve hot with croutons and fennel sprigs.