- Optional bacon
- Chopped pods
- Optional chilli pepper
- Onion green chives, green
- Little mint leaves.
- Olive oil
Chop all vegetables in medium / small cubes. Herbs and spinach cut them indiscriminately, the size you want.
Put in a saucepan to heat two tablespoons of olive oil. Proceed to sauté onion and bacon.
Add the carrot, celery, green onion and chilli pepper.
Keep stirring and add the pods.
Now it’s the turn of the pumpkin and the zucchini.
Add enough water. Approximately liter and a half to 2 liters. Season with salt, pepper and oregano.
Let cook for about 20 minutes. Prove that pumpkin, zucchini and carrot are ready. If so, add herbs: cilantro, parsley, peppermint and spinach. Check that it’s good salt.
Remove from heat and serve.
You can add Parmesan cheese, it gives a touch of rich flavor.
The broth of this vegetable soup is so tasty that you can use it to savor other dishes, for example, to make risottos or willows.