Soup - Vegetarian
1 Onion, sliced
14 os potatoes, peeled and sliced
2 baby zucchini
1 fennel bulb, diced
2 carrots, diced
6 tsp Extra virgin olive oil
Chives, chopped - salt - pepper
Cook the diced vegetables in 5 cups of boiling, salted water, until they're done but still firm. Drain and reserve the vegetable broth you just obtained, keeping both warm.
In a deep skillet, "sautee" onions in a few tablespoons of the reserved vegetable broth until they're soft, then add the potatoes and stir; add enough vegetable broth to cover potatoes and cook, until they're done (about 30 minutes) on medium heat adding broth if needed.
Blend the potatoes in order to obtain a cream (use some more broth if you think it's too thick) and season with salt and pepper.
To serve, divide the cream in 4 individual bowls, top with the diced vegetables, sprinkle with chives and drizzle with 1 1/2 tsp of Extra virgin olive oil each bowl.
- You can also add diced caulifower and/or broccoli (1 cup each) without increasing calories significantly
- To have a complete meal, substitute 1/3 potatoes with same weight of cannellini beans, drained and rinsed or 1/2 potatoes with same weight of cannellini beans and peas (which give you proteins) equally divided.
- This soup counts around 200 calories per portion.