Despite the various types of soups (wonton chicken soup), soups on the whole are soothing to the taste buds. And when you add lots of vegetables into a soup, you know it is healthy and contains lots of fibre. I actually prefer soups especially on rainy days, when it is a meal just for myself and to make one, the start is always the fridge. For this soup, potatoes, zucchini and mushrooms plus the dried and fresh herbs were conveniently available at home and so, here we go.
1 large (abt 170g) potato - remove skin and cut into small cubes
1/2 (abt 100g) zucchini - cut into small cubes
100g button mushrooms - cut into pieces (depending on the size)
15 cherry tomatoes - cut into two
1 small (abt 80g) onion - chopped
6 garlic - chopped
1 bunch coriander leaves - cut into long pieces
Salt for taste
1 tsp dried oregano
1 tsp dried mint leaves
1 tsp dried basil leaves
2 bay leaves
1 1/2 tsp crushed black pepper
Note: can replace with other suitable herbs.
When butter is heated, saute the onion and garlic.
Simmer and stir for a couple of minutes.
Put in the zucchini, potatoes and mushrooms.
Stir and pour in about 3/4 litre of water.
Also add the herbs and season with salt.
Off the heat and before serving, garnish with coriander leaves.
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