Zucchini soup

INGREDIENTS

1 (very) large carrot, diced
1 large zucchini (courgette), or 2 smaller ones
This soup can also be made with eggplant (aubergine) instead of zucchini.
If so: add 1/2 teaspoon of ground cinnamon and 1 teaspoon of gyros spice/herb mix to the list
1.5 liter broth
Use vegetable or chicken broth
Use "low salt" broth if your supermarket carries it
In a pinch, use powdered broth or cubes
2 onions, minced
1 leek, top of the green part discarded, washed, sliced into thin rings
500 grams (1 lb) peeled tomatoes, diced
3 medium size potatoes, diced
2 tablespoons olive oil
1 teaspoon thyme
1 teaspoon paprika powder
1 small bunch of fresh parsley, finely chopped
Olive oil

EQUIPMENT & SUPPLIES

Large pot
Food processor / blender that can be used with liquids, or a hendheld blender (immersion mixer)

PREPARATION / DIRECTIONS

In the large pot, heat some olive oil and slowly sweat the onions, carrot, and leek
Add the garlic and paprika powder and stir in
After several minutes, add the tomatoes and let stew for several minutes more
Add the potatoes, broth, pepper, thyme, and some salt
If using eggplant instead of zucchini, dice and add it now.
Slowly simmer for 30 minutes
Use food processor or blender, to get a smooth consistency
Wash and dice the zucchini, and add to the soup
Let simmer for another 15 minutes
Season with salt and/or pepper

SERVING & GARNISH SUGGESTIONS