Ingredients
- 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
- Thyme
- Pepper
- Salt
- 1 cube of chicken or beef bouillon
- 1 tablespoon of olive oil
- Bay leaves
Preparation
Step 1
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.
Step 2
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).
Step 3
Add salt, pepper, thyme, and bay leaves.
Step 4
Let it cook for about 15 minutes in the casserole from the first simmer.
Step 5
Mix or even better, use a blender.
Step 6
Serve plain or with a spoonful of sour cream.
Utensils
- 1 ladle
- 1 immersion blender
- 1 casserole
- 1 wooden spoon
- 1 blender
- 1 cherry pitter