Clear Vegetable Soup with Potatoes

Ingredients

• 150 g potatoes
• 1 stalk leeks
• 125 g zucchini
• 125 g carrots
• 0.5 bulb fennel
• 200 g tomatoes
• 1 onion
• 1 tbsp Olive Oil
• 0.5 l vegetable broth
• 1 tbsp chopped parsley
• 1 basil leaf (finely sliced)
• Salt
• ground pepper
• 30 g freshly grated Parmesan

Instructions

1. 1.

   Wash, peel and dice the potatoes.

2. 2.

   Wash, clean and cut the leeks, zucchini, carrots and fennel into small pieces.

3. 3.

   Rinse the tomatoes and briefly blanch them in boiling water, then peel and roughly cube them.

4. 4.

   Peel and finely dice the onion; sauté it until translucent in hot oil, add the fennel, carrots, leeks and zucchini and cook for a moment, then pour in the broth. Add the tomatoes and potatoes, cover and simmer over medium heat for about 20 minutes.

5. 5.

   Season the soup with salt and pepper, stir in the herbs and serve sprinkled with Parmesan.