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 sautĂ©ing
  • Salt and pepper to taste
  • Water (enough to cover vegetables)

Instructions

  1. Prepare Base (Soffritto):
    • Heat olive oil in a large pot
    • SautĂ© the chopped onion until translucent (soffriggere una cipolla)
  2. Add Root Vegetables:
    • Add the chopped potatoes, carrots, and celery
    • SautĂ© 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