Stew with Zucchini, Potatoes and Eggplant

To make a delicious vegetable soup, start by preparing the necessary ingredients. You will need a large pot, preferably cast iron or a deep pot, which distributes heat evenly. Begin by melting the butter over low heat, adding coarse salt along with the finely chopped onion. It is essential to cook the onion slowly for 25-30 minutes, stirring occasionally to avoid burning. This caramelization process will bring a deep and sweet flavor that will serve as the base for the rest of the dish.

Once the onion has taken on a golden color and a soft texture, add the diced carrots, bell pepper, and celery. These vegetables will add freshness and texture to the dish. Continue to sauté the mixture for 5-6 minutes until the vegetables start to soften. Now is the time to add the Worcestershire sauce, which will enhance the flavors and add a note of umami.

The next step is to add the dried herbs, such as oregano and thyme, as well as the minced garlic, which will give a pungent and aromatic taste. Stir everything for about a minute, allowing the flavors to combine. Then, pour the chicken broth into the pot, bringing the mixture to a gentle boil. This will transform the dish into a hearty and flavorful soup.

After the soup starts to boil, add the zucchini and eggplant, cut into cubes. These vegetables add a creamy texture and a distinct flavor. Stir again, cover the pot with a lid, and let it simmer for 5-6 minutes. This time will allow the vegetables to cook evenly.

After this interval, add the diced potatoes, cover again, and let it simmer on low heat for 10 minutes. It is important to check the consistency of the vegetables, as each type of vegetable has a different cooking time. When they are cooked to your liking, remove the lid and, after about 20 minutes, when everything is tender, add the tomato sauce. Mix well to incorporate the sauce and let it simmer for another 3-4 minutes for the flavors to combine.

Finally, take the pot off the heat and add freshly chopped parsley, which will bring a note of freshness and color to the dish. Adjust the seasoning with salt and pepper to taste. Serve the soup hot, which can be accompanied by croutons or fresh bread for a comforting lunch or dinner. Enjoy every bite of this delicious vegetable soup, which will not only delight your taste buds but also add a boost of health to your meal!

 Ingredients: 50 g unsalted butter, 3 finely chopped onions, 1/2 teaspoon coarse sea salt, 2 finely grated carrots, 1/4 stick of finely chopped celery, 1/2 finely chopped red bell pepper, 1/4 teaspoon dried thyme, 1/4 teaspoon dried marjoram, 1/2 teaspoon dried basil, 3-4 dashes of Worcestershire sauce, 2 medium cloves of garlic, finely grated, 750 ml concentrated chicken/vegetable broth, 2 zucchinis (approximately 500 g) halved and then sliced into 0.5-1 cm slices, 1 eggplant (approximately 300 g) cut into pieces or cubes as desired, 900 g potatoes cut into pieces or cubes as desired, 150 ml tomato sauce (not concentrated paste), 1 tablespoon finely chopped fresh parsley, fine sea salt and freshly ground pepper, sour cream for serving.

 Tags:  onion greenness chicken meat garlic carrots tomatoes potatoes unt pepper sour cream zucchini eggplant stew