Tomato Cherry Tomatoes Carrots Nugget potatoes Zucchini Garlic Bouillon cube Olive oil Water
Peel the potatoes and the carrots. Roughly chop all the vegetables into halves or quarters. The soup will be blended at the end so precision is not necessary.
Drizzle olive oil in the bottom of a soup pot. Add the garlic to the hot oil. Let sear lightly. Add in all the veggies at once.
Pour enough water to cover. Let simmer on medium heat for about a half hour until all the vegetables are cooked through, stirring occasionally. The potatoes should break apart with your spoon.
Turn off the heat. Mix with a mixing wand until smooth. Adjust the seasoning if needed. If you don’t have a hand mixer, I recommend the investment.
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