There is nothing like a good vegetable soup when you are ill or just want to warm up. Get good ingredients, get better soup.

Ingredients

• 1 onion, finely chopped
• 2 medium potatoes, chopped
• 1-2 carrots, chopped
• 1/4 celery root (or 2-3 celery stalks), chopped
• 2-3 medium zucchini, chopped (optional)
• 1 head of broccoli, cut into florets
• 1 bouillon cube
• Fresh parsley
• Olive oil for sautéing
• Salt and pepper to taste
• Water (enough to cover vegetables)

Instructions

1. Prepare Base (Soffritto):
   • Heat olive oil in a large pot
   • Sauté the chopped onion until translucent (soffriggere una cipolla)
2. Add Root Vegetables:
   • Add the chopped potatoes, carrots, and celery
   • Sauté briefly with the onions. Do not over saute the onions, will not taste good.
   • Add enough water to just cover the vegetables (non troppa acqua)
3. Complete the Soup:
   • Add the chopped zucchini and broccoli
   • Add the bouillon cube (dado)
   • Add fresh parsley
   • Cook for about 20 minutes, or until all vegetables are tender
4. Finish:
   • Once everything is cooked, blend the soup until smooth
   • Adjust seasoning to taste

Serving Suggestions

• Serve hot with:
  • A drizzle of extra virgin olive oil
  • Freshly grated Parmigiano Reggiano, or some pieces of Parmigiano Reggiano
  • Fresh parsley
  • Fresh ground black pepper
  • Crusty bread

Tips

• Don’t add too much water - you want the vegetables just covered
• The consistency can be adjusted after blending by adding more hot water if needed
• The bouillon cube adds enough salt, so taste before adding more
• Feel free to adjust the vegetables based on what’s in season or available
• For a smoother soup, blend longer
• For a thinner consistency, add hot water after blending

Storage

• The soup can be refrigerated for up to 3-4 days
• Can be frozen for up to 3 months
• When reheating, you may need to add a little water to adjust consistency