VEGETARIAN OR VEGAN
- 2-3 zucchini
- 2 beetroots
- Fennel fronds
- Olive oil (two spoons)
- Salt (a teaspoon)
- Cheese (optional)Bread
Chop and then boil the zucchini, fennel fronds and beetroots for 15-20 minutes. Check the texture with a fork, they should not soften too much and lose nutrients. While the vegetables boil you cut some cubes out of the bread (dried bread works as well), then place them in the oven at 200ºC. In 10 minutes you will take out the oven delicious croutons. Drain the water out of the pot and place them in a jug, then add two spoons of oil and salt. Mix the boiled veggies with a hand mixer to obtain a homogeneous soup. Soup is ready!!! Place the croutons in the dish bottom and, optionally, some cubes of morbier cheese. You can grate also parmesan cheese on top if you like.