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:
- Vegetables. Peel the carrot, potato, and celery stalk. Zucchini can be left unpeeled if the skin is soft. Cut everything into cubes or slices.
- 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).
- 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.
- 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.