Peel and finely dice the onion, cut off the flowers from the zucchino and cut into pieces.

Heat the clarified butter in a saucepan and fry the onions and zucchini pieces in it.

Pour some water and cook until soft. Then puree with the magic wand. Pour some more water.

Peel the carrot and grate finely. Add to the mashed zucchini and cook until soft.

Crumble the sheep's cheese and add to the soup along with the sour cream and vegetable stock. Season to taste with salt and pepper.

Cut the black bread into small cubes and roast in butter together with the chopped onion.

Arrange the soup in warmed plates, spread croutons on top and garnish with a green leaf (basil, parsley or something like that).

* Link to spice mixes: Granulated vegetable broth