Onion and garlic: mince them finely so they release all their flavor right from the start of cooking.
Potatoes: cut them into small cubes, about 1 cm, so they cook quickly.
Carrots: slice them thinly or cut them into small cubes. The thinner they are, the faster they will cook.
Zucchini: no need to peel it if it’s organic; the skin adds texture and color. Cut it into half-moons.
Tip: If you’re in a hurry, use pre-cut frozen vegetables. It saves a considerable amount of time without compromising on taste.
Step 2: Sauté the Onion and Garlic
This step is essential to give your soup character. Sautéing the onion and garlic in a little olive oil releases their aromas and adds depth to your broth.
How to Sauté Herbs Properly?
Heat a tablespoon of olive oil in a saucepan over medium heat.
Add the chopped onion and let it sweat for 2 minutes. It should become translucent, but not brown.
Add the minced garlic and stir for 30 seconds to prevent it from burning.
Tip: If you prefer a more intense flavor, add a pinch of salt at the beginning of cooking. This helps draw out the water from the onions and enhances their taste.
