Soup of leftovers
first courses from Italy
translated by Italian with
It's spring! Nature offers a variety of delicious vegetables and fresh legumes. And it is just two of them that today's recipe starts. Ready to turn on the stove?
Wash the zucchini, peel the potato and cut it into pieces. Rinse the spring onion, if you have decided to use it, and cut it into small pieces.
In a pan, place two or three tablespoons of Evo oil and the spring onion. Let it garnish for a couple of minutes, then add the curcuma and cook for an additional minute.
Pour the vegetables into the pan and let them brown for a few minutes, so that they are colored with turmeric, then add the water.
Slices according to your taste and let it cook with lid, medium heat, for about half an hour or until the vegetables are cooked and the water is almost completely absorbed.
Let the vegetables ripen and chop them with the dough mixer to reduce them to puree. If you want to warm it up. Serve with raw oil and toasted seeds.