Ingredients
1 zucchini trimmed, coarsely chopped
1 head broccoli, florets, and stems coarsely chopped
1 carrot chopped
3 cups water/vegetable stock
8 finely chopped garlic cloves
2 tbsp butter
2 tsp crushed pepper
Procedure
Heat one tbsp butter in a pan, add the chopped veggies, little salt, and roast for 5 minutes
Add half cup water and cook until veggies turn tender.
Turn off the flame and cool it slightly, blend it until smooth.
Transfer the puree to a pan, add salt to taste, water to adjust the consistency.
Let it boil for 5 minutes, turn off the flame.
Heat the remaining 1 tbsp butter in a pan, roast the chopped garlic. Once they turn golden brown, add this to the prepared soup.
Serve hot soup garnished with crushed pepper.
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