Summary

Ingredients

• 1 onion (s)
• 0.5 ½ fennel bulb (s)
• 2 stalks celery
• 2 carrot (s)
• 0.5 ½ zucchini
• 4 potatoes, waxy
• 1 liter vegetable broth
• 0.5 teaspoon ½ chilli flakes
• 4 tablespoon parmesan, grated, for sprinkling
• 2 tablespoon olive oil, mild
• Herbs, Italian (thyme, rosemary, oregano)
• salt and pepper

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Instructions

1. Wash and dry the vegetables and cut into 1 cm cubes. Wash, peel and cut the potatoes into cubes as well.
2. Put the vegetable stock in a saucepan, bring to the boil and cook the potatoes for 5 minutes. Then add the fennel, carrots and onions. Let everything simmer for about 10 minutes on a low level.
3. Two minutes before the end, add the zucchini and olive oil and season with chilli, Italian herbs, salt and pepper.
4. Serve the soup in soup plates and sprinkle with parmesan.