Soup with tomatoes, zucchini, and onions
Description
A hearty first course. This light vegetable soup is very tasty and nutritious. White wine gives the soup an exquisite flavor, while Worcestershire sauce adds a spicy note. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Finely chop the onion, coarsely chop the garlic. Chop the parsley. Cut the zucchini in half lengthwise, then slice into pieces.
- 2
Step 2
2. Heat olive oil in a large pot over medium heat. Add onion and garlic to the pot and sauté in olive oil until the onion becomes translucent.
- 3
Step 3
3. Add zucchini, salt, black pepper, and oregano. Fry until the zucchini becomes soft.
- 4
Step 4
4. Then add white wine and chopped tomatoes.
- 5
Step 5
5. Boil over low heat for 10 minutes.
- 6
Step 6
6. Add 3/4 of the finely chopped parsley, 2 drops of Worcestershire sauce, sugar, and mix. Transfer the soup to the blender or food processor bowl and blend until smooth. You can also use an immersion blender.
- 7
Step 7
7. Garnish the soup with the remaining chopped parsley and serve immediately.