Recipe Rhubarb and Vegetable Soup

Serves 2

INGRÉDIENTS

• 3 Carrots
• Same weight of rhubarb
• 1 Onion
• 1 Nice zucchini
• Celery stalks
• Fine herbs or herbes de provence
• Olive oil
• Salt, pepper

You can also make it with mushrooms and other vegetables of your choice

PRÉPARATION

1. After peeling the onion, carrots, rhubarb (rhubarb is not mandatory), cut them into slices. Also cut the zucchini without peeling it or removing the seeds (there are many virtues in the zucchini peel and also in the seeds if they are not too big). This time I used sterilized zucchini from last year.
2. Fry the onions, then add the carrots, rhubarb, celery cut into pieces, herbs, salt and pepper.
3. Add the desired amount of water and cook for 10 minutes in a pressure cooker or 20 to 30 minutes in a saucepan.
4. Pass (or not as you wish) the vegetables in their own juice.