- Carrots – Do not use the main stem and remove all the small leaves. I use a medium-sized freezer bag of carrot tops.
- 1 onion
- 3 carrots
- 5 zucchinis or one large garden zucchini
- 1 cube of chicken or beef bouillon
- 1 tablespoon of olive oil
- Bay leaves
In a casserole, fry the onion in olive oil. Add the peeled and sliced carrots, hollowed and sliced zucchinis (peeled or unpeeled), and washed carrot tops.
Mix everything and add the bouillon cube and about 1 liter of water (+/- depending on the desired result… For a creamy texture, do not add too much water).
Add salt, pepper, thyme, and bay leaves.
Let it cook for about 15 minutes in the casserole from the first simmer.
Mix or even better, use a blender.
Serve plain or with a spoonful of sour cream.
- 1 ladle
- 1 immersion blender
- 1 casserole
- 1 wooden spoon
- 1 blender
- 1 cherry pitter