Zucchini, Carrot and Potato Soup À La Mama
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small onion (s)
- 1 small zucchini
- 3 small carrot (s)
- 3 medium potato (s)
- 1 tablespoon rapeseed oil
- 1 liter water
- 4 teaspoons vegetable stock, grained
- salt and pepper
- nutmeg
- parsley
- chives
Print Recipe
Pin Recipe Instructions
- Peel the onion, carrots and potatoes. Cut into small cubes with the zucchini (the smaller the cubes, the faster the vegetables will be soft). Heat the rapeseed oil in a saucepan, fry all the vegetables in it for about 4 - 5 minutes.
- Salt and pepper the vegetables, add a little nutmeg. Add enough water to just cover the vegetables (for me it is about 1 liter). When the water boils, add four spoons of grained vegetable broth.
- Simmer on a low flame until everything is soft enough. Finally add parsley and chives and puree. Maybe again taste and serve.
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