John Myers
Italian Vegetable Soup
The perfect italian vegetable soup recipe with a picture and simple step-by-step instructions.
- 1 medium sized Fresh shallot
- 1 medium sized Clove of garlic
- 600 g Potatoes
- 300 g Carrots
- 1 size Fennel bulb with green
- 1 medium sized Zucchini fresh
- 2 tbsp Rapeseed oil
- 1,2 liter Vegetable broth, instant
- 50 g Freshly grated Parmesan
- Salt and pepper
- Chilli from the mill
- Peel off the shallot and garlic clove, cut both into small pieces. Peel the potatoes and carrots, wash and cut into pieces. Wash the zucchini, clean and cut into small pieces. Clean the fennel bulb and cut off the fennel greens, set aside. Halve the fennel bulb, remove the stalk and cut the fennel into small pieces. Heat the oil in a saucepan, Briefly sauté shallots and garlic in it.
- Add the remaining vegetables, sauté briefly while stirring. Deglaze with the vegetable stock and cook with the lid on over a medium heat for about 15 minutes. Grate the Parmesan and season the vegetable soup with salt, pepper and, if you like, the chilli from the mill.
- Spread the Italian vegetable soup on plates, garnish with fennel greens and sprinkle with Parmesan and serve.
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