- 2 scallions
- 1 small Fennel bulb
- 200 grams green Asparagus
- 100 grams Snow peas
- 150 grams Broccoli
- 1 tablespoon olive oil
- 500 milliliters Vegetable broth
- ½ teaspoon fennel seeds
- ½ teaspoon Anise seed
- ½ bunch Basil
- 2 small tomatoes
- 30 grams Parmesan
- lemons (1 tablespoon grated zest)
- Sea salt
- freshly ground peppers
Trim scallions, rinse and cut into small rings. Trim fennel, cut in half, remove core and slice into strips.
Rinse asparagus, remove the woody ends and cut into pieces. Trim snow peas, rinse and cut in half. Rinse broccoli, trim and cut into small florets. Peel stems and chop.
Heat oil in a pan. Add onions and cook until soft. Add fennel, snow peas and broccoli stems and sauté for 3 minutes.
Add broth, fennel seeds and aniseseed, cover and simmer for 12 minutes. Add broccoli and asparagus and cook for another 5 minutes.
Chop basil very finely. Rinse the tomatoes, cut in half, remove seeds and dice into small cubes. Finely grate the Parmesan. Mix basil with tomato, Parmesan and lemon zest. Season the soup with salt and pepper and serve sprinkled with the tomato gremolata.