Veggie soup with feta cheese

Have you ever had to cook with whatever ingredients you happen to have at home? That happens to me all the time. So a part of my creativity is forced upon my by the fact that I haven’t manage to grocery shop. Now it’s out. My secret is revealed.

Chop zucchini, shallots, new potatoes, carrots, kohlrabi, fennel and garlic, season with salt and drizzle with olive oil. Roast in a medium hot oven until soft.

Transfer to a pan, add prosecco and hot water. Boil until the alcohol has evaporated. Blend until smooth. Add crème fraîche and herbal salt, if needed.

Decorate with thyme and edible flowers. Serve with roasted feta cheese and and oven warm focaccia.


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