Passata di Verdure

Ingredients

Instructions

1. 1

   Prepare the vegetables: finely chop the onion, peel and thinly slice the carrot, slice the zucchini, chop the tomatoes, and pick the basil leaves. Keeping the carrot thin helps it soften quickly so the soup stays within the 30-minute time limit.

2. 2

   Heat the olive oil in a medium saucepan over medium heat. Add the onion and carrot with a small pinch of the salt, and cook for 4-5 minutes, stirring often, until the onion is soft and translucent but not browned. Gentle sweating builds sweetness without adding heaviness.

3. 3

   Add the zucchini and tomatoes, stir well, and cook for 3 minutes until the tomatoes start to break down and the zucchini loses its raw look.

4. 4

   Pour in the vegetable broth and add the remaining salt and the black pepper. Bring to a boil, then lower to a lively simmer and cook for 12 minutes, or until the carrots are fully tender when pierced with a knife.

5. 5

   Add most of the basil, reserving a few leaves for serving, and blend the soup until completely smooth using an immersion blender or carefully in a jug blender. If needed, add a splash of hot water to loosen it to a light, silky consistency.

6. 6

   Taste and adjust seasoning if needed, then ladle into warm bowls. Garnish with the reserved basil and serve immediately.

Nutrition per serving

Notes

• •For an even smoother texture, pass the blended soup through a fine sieve, though this is optional.
• •Use very ripe tomatoes for the best natural sweetness and color.
• •Serve with a slice of toasted wholegrain bread if you want a more filling meal, though this will change the nutrition and low-fat profile slightly.
• •If the tomatoes are very acidic, simmer 1-2 minutes longer after blending to round out the flavor.

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