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Chilled zucchini and fennel soup with basil
Instructions
- 1. Peel the zucchinis, onions, and garlic clove and roughly chop them.
In a pot, drizzle some olive oil and sauté the zucchinis, onions, garlic, and fennel, also cut into pieces. - 2. When the vegetables start to brown, pour water (or broth) over them until it reaches halfway up the vegetables.
Cover and let it cook for 20 minutes.
Then pour everything into your blender.
Add fresh basil, heavy cream, salt, and blend at high speed until you get a creamy mixture.
Chill for at least 4 hours before serving.
When the soup is cold, serve it with a quenelle of fresh goat cheese.
You can adjust the seasoning of your chilled zucchini and fennel soup with salt and pepper and garnish with a few basil leaves.
Ingredients for servings
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2 zucchinis -
2 onions -
1 fennel -
1 drizzle of olive oil -
1 handful of fresh basil -
10 cl of plant-based cream -
100 g of fresh goat cheese -
1 garlic clove -
salt (according to taste) -
pepper (according to taste)
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value133 kcal7 %
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Fat5,97 g9 %
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of which saturated3,27 g16 %
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Carbohydrates7,96 g3 %
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of which sugar6,57 g7 %
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Protein6,01 g12 %
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Fibers4,1 g?
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More data
* As an indication, before cooking, RDA of the EU.