Ingredients for 4 people:
1 zucchini
1 bunch of carrots
250 g mainly waxy potatoes
1 onion
2 tablespoons olive oil
1 ½ l vegetable stock (instant)
100 g Ebly wheat
100 g corn kernels (can)
salt, pepper
For the basil gremolata:
1 bunch of basil
1 untreated lemon
1-2 cloves of garlic
Preparation:
1. Rinse and clean zucchini, peel and rinse carrots and potatoes. Chop vegetables into small cubes. Peel and dice onion.
2. Heat olive oil in a large pot. Fry onion in it until golden brown. Add potatoes,
carrots and broth and cook for approx. 20 minutes.
3. Add zucchini and wheat and cook for another 8-10 minutes. Add the corn in the last 3 minutes. Season the soup with salt and pepper to taste. For the gremolata, rinse basil, shake dry and chop not too finely. Rinse the lemon, pat dry and grate the zest. Peel garlic and finely dice. Mix basil with lemon zest and garlic and serve separately with soup.
Preparation time approx. 45 minutes
Per serving approx.
Calories: 234
Joule: 981
Protein: 6,4 g
Fat: 6,6 g
Carbohydrates: 36 g
(FoodCentrale by ddp images)
