Vegetable Soup (Base for Dishes)

Instructions

• 1
  Grate the carrots, celery, and parsley root using a large grater. Cut the leek lengthwise into quarters, then into pieces approximately 0.5 cm thick. Finely chop the onion, mushrooms, and tomatoes. Roughly chop the fresh parsley.
• 2
  In a spacious pot, heat the oil over medium-high heat. Add the grated carrots, celery, and parsley root. Sauté for 2 minutes, stirring frequently. Reduce the heat to medium, add the leek, onion, mushrooms, and tomatoes, and continue to sauté for 8 minutes, stirring often.
• 3
  Pour cold water over the vegetables and bring to a boil. Reduce the heat, and using a skimmer, remove the foam formed on the surface. Add the fresh parsley, thyme, salt, and the rest of the spices. Reduce the heat to minimum and let it simmer slowly, uncovered, for 45 minutes. Important: do not stir the soup!
• 4
  Once ready, strain the soup through a fine sieve into a clean pot. To maintain freshness, cool the soup as quickly as possible (you can place the pot in a sink with cold water and ice). Once cooled, remove any fat accumulated on the surface.
• 5
  Tip: Vegetable soup loses its freshness if boiled too long or if frozen. For a more intense flavor, you can boil the strained soup until it reduces by one-third. Always cook uncovered and over very low heat to obtain a clear soup.