Light soup for January 1st: rejuvenate your energy after any celebration. Perfect for a refreshing start to the new year!

This recipe will be your go-to for a gentle return to routine.

Ingredients:

• 1 small carrot
• 1 small potato
• ½ zucchini
• 1 small celery stalk
• ½ liter of vegetable or chicken broth
• a bit of herbs (dill, parsley)
• a pinch of sea salt
• black pepper to taste
• 1 teaspoon of olive oil

Preparation:

1. Vegetables. Peel the carrot, potato, and celery stalk. Zucchini can be left unpeeled if the skin is soft. Cut everything into cubes or slices.
2. Sautéing. In a heavy-bottomed pot, heat the olive oil. Add the celery and carrot, place on low heat, and sauté until soft (about 3 minutes).
3. Cooking. Pour the broth over the vegetables, add the potato and zucchini. Cook for 15-20 minutes over medium heat until the vegetables are tender.
4. Seasoning. Add salt, pepper, and chopped herbs. Stir and let the soup sit for a couple of minutes.

Serving:

Serve the soup warm with bread or croutons. If the meal was particularly generous, add a splash of fresh lemon juice for a hint of acidity.