Carrot, Mushroom, and Zucchini Soup
“Today is the day you empty out that fridge of yours and use up all of those vegetables you've saved up. Soup is the perfect dish for these kinds of days. It's healthy, it tastes great, and you'll reduce the amount of vegetables going to waste. What more could you ask for?”
2 1/4 cups
Wash and finely dice the mushrooms.
Chop half an onion, and wash and dice the zucchini.
Add the olive oil to a pot. When it's hot add the onion and lightly fry over medium heat for 1 minute.
Next, add the carrot, zucchini, and mushrooms. Sauté the vegetables for several minutes over medium heat, until you see that they become tender (it will take around 5 minutes).
Add the broth and the diced potato, add some salt to everything. Make sure that the vegetables are covered by the broth.
Cover the pot with a lid and raise the heat until it begins to boil. When it boils, lower the heat. Cook for approximately 20-25 minutes (if you use a pressure cooker it will be less time). After this time, try the soup to adjust the salt, if necessary. After this, it is ready to be served.
Tips & Tricks
If you don't have broth, no worries, add water.
You can add any other vegetables you have in your fridge.