And if you also casually tell your guests that they are being served a Zuppa di broccoli e zucchine con basilico , then you have made it.
Ingredients:
One onion, finely chopped
300 grams of broccoli, cut into small florets
300 grams of zucchini, cut into half moons
One vegetable stock cube
Juice of one lemon
20 grams of basil
20 grams of extra virgin olive oil
Preparation:
- Fry the onion briefly in a soup pan with a little extra virgin olive oil.
- Add the chopped broccoli and zucchini and fry briefly.
- Add 600 milliliters of boiling water, together with the stock cube.
- Let the soup simmer for 10 to 12 minutes with the lid on the pan.
- Add the lemon juice, basil and puree with a hand blender or in a blender.
- Ladle the soup and sprinkle a generous dash of extra virgin olive oil over the soup.
- Add pepper to taste if desired.
- Of course you can add some basil leaves for decoration.
