mom's vegetable soup (passato di verdure)
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
- Prepare Base (Soffritto):
- Heat olive oil in a large pot
- Sauté the chopped onion until translucent (soffriggere una cipolla)
- 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)
- 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
- 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