Zucchini, Fennel and Wild Garlic Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g zucchini
- 300 g fennel
- 50 g natural cashew nuts
- 1 tablespoon vegetable stock
- 3 tablespoon wild garlic, dried
- 3 tablespoon yeast flakes
- Salt and pepper, more colorful
- water
Print Recipe
Pin Recipe Instructions
- Clean and roughly cut the zucchini and fennel. Cook the vegetables in a saucepan with a little water and the vegetable stock for about 10 minutes. Take so much water that the vegetables are not completely covered, it is better not to use too much water at first.
- Put the cashew nuts in a blender and puree with the cooked and slightly cooled vegetables. In between add wild garlic, yeast flakes, salt and pepper and season to taste.
- For me, the soup is lukewarm, either eat it like that or heat it up again briefly.
- Tip:
- A hand blender does not produce a very good result, as it does not purée the cashew nuts finely enough and lacks the creamy taste. If you only have a hand blender at hand, boil the cashew nuts with the vegetables, they will be a little softer.
- The soup is spicy and tasty, if you like it creamier, you can use more cashew nuts.
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