- Clean the carrots and the fennel and boil them in 1 liter of salted water
- Cut the cooked carrots and fennel and blend them at low speed with a little of their cooking stock
- Pour the smoothie into the pot and mix
- Add the cumin and allow to thicken on the fire.
- Season with salt
- Season with extra virgin olive oil and Parmigiano Reggiano
- Serve with toasted bread croutons and rubbed with lemon
Instructions
Ingredients
4 Carrots
2 Fennel
1 spoon of cumin seeds
4 tablespoons of grated Parmesan
Whole wheat bread
½ lemon
2 tablespoons of extra virgin olive oil
salt