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Zuppa Povera (Poor man's soup)

Method

  • Heat 1 tbsp oil in a large heavy-botomed pot and gently saute the onions, garlic, potatoes and fennel until slightly coloured. Then add 1 litre stock and seasonings. Mix well and bring to the boil. Turn the heat down and gently simmer for about 25-30 mins until the vegies are very tender, adding more stock if needed. Taste for seasoning.
  • Preheat the overhead grill to highest degree.
  • Ladle the soup into a large serving dish (or individual bowls), arrange the croutons on top and place in a large heavy-bottomed oven tray. Then top with a generous amount of both cheeses and grill until golden and bubbling.
  • Garnish with fennel greens and serve.

Ingredients

  • olive oil
  • 2 large onions, diced
  • 2 garlic cloves, smashed & chopped
  • 2 potatoes, peeled & cubed
  • 4 small fennel bulbs, cored & sliced (setting aside fennel greens) 
  • 1+ litres vegetable stock
  • sea salt & freshly ground pepper
  • croutons fried in olive oil
  • grated tasty cheese
  • grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm