Ingredients (use vegan versions):
- 6 medium potatoes
- 3 medium carrots
- 1 medium zucchini
- 1 small onion
- 1 large leek
- 1 tablespoon olive oil
- salt (according to taste)
Directions:
Peel the potatoes and dice them into 1x1
cm cubes.
Wash the carrots, and cut them into 3
inch carrot sticks.
Cut the onion into quarters.
Cut the top part of the leek off. Save
it for a soup stock. Slice down the
center of the leek and wash it. Then
dice it all up.
Cut the zucchini into similar 1x1 cm
cubes. Leave the skin intact.
Take all of the ingredients, minus the
oil, and put it into a pot. Turn the
stove on a medium heat, and pour in 6
1/2 cups of water (enough water to just
cover all the chopped vegetables). Walk
away, and watch some TV or do some yoga /
meditate for around half an hour.
When you return, all the veggies should
be nicely boiled and soft. Take the mix,
add 1 tablespoon of olive oil and run it
through a food processor until you get a
nice puree (it should have a brownish /
orange color).
At this point, you have an unsalted
puree De Verdura (Puree of Vegetables).
Add salt to taste, serve hot and garnish
with parsley.
This also makes a great food for
infants, high in nutrients and easy to
digest.
Serves: 4
Preparation time: 30 minutes
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