Vegetable soup
Ingredients
Features
Description
Peel the carrots, celery and potatoes. Cut all the cubes. Zucchini and onions cut into slices. Half of the amount of heat the olive oil in a skillet and saute the leeks and potatoes for 2 minutes, stirring regularly. Add carrots, celery, zucchini, thyme and rosemary and stir for 2 minutes. Fill with cold water and bring to a boil. Cook for 1 hour, stirring occasionally. Season with salt. Add the olive oil and chopped parsley. Stir. Serve hot or warm. Pepper before serving.
Translated by site: wday.ru
