Carrots (each about 125 grams)
Cucumber (400 grams)
- 70 milliliters
- 4 sprigs
- 1 piece
Parmesan cheese (about 15 grams)
Rinse and peel carrots. Rinse cucumber, halve lengthwise and scoop out seeds with a teaspoon. Cut cucumber halves crosswise.
With a mandolin or vegetable peeler, cut carrots and cucumber into very thin, long strips.
Bring vegetable broth to a boil in a pot. Add carrots, cover and cook over low heat for 4 minutes.
Rinse basil, shake dry and remove stems. Set aside a few leaves for garnish and cut remaining leaves into thin strips.
Add cucumber to pot with carrots. Cover and cook for 2 minutes. Season with salt and pepper and stir in basil.
With a vegetable peeler, shave Parmesan. Divide cucumber and carrot strips between two plates. Sprinkle with shaved Parmesan and garnish with basil leaves.