Broccoli, Potato, and Carrot Soup

Start by preparing the vegetables. Peel and slice the carrot into rounds. Wash and cut the broccoli into small florets. Slice the onion and peel and cut the potato into small dice.

Heat a little olive oil in a pan. Then lightly fry the onion and carrots, stirring often, until they soften.

Add the broccoli and potato and lightly fry for a few more minutes.

Add the wine and stir into the vegetables. The alcohol will gradually evaporate.

Cover the contents of the pan with water. Cover the pan with a lid and raise the heat and bring to a boil. Then reduce the heat to low. Season with salt and simmer for 20–25 minutes. After this time has passed, check that the vegetables are tender (particularly the potatoes, which tend to take longer) and that the liquid has reduced to a tasty broth. Adjust the seasoning with salt if necessary and let cook a little longer if you prefer a thicker soup.