Preparation :
1. Prepare the vegetables:
Wash the zucchini carefully and cut them into slices without peeling them (the skin gives them a beautiful green color and lots of flavor).
Peel and cut the onion into thin strips.
Peel the garlic cloves and potatoes, then cut the potatoes into small cubes for faster cooking.
2. Brown the herbs:
In a large saucepan or casserole dish, pour the olive oil.
Add the chopped onion and garlic. Sauté over low heat for 3 to 4 minutes, until translucent and lightly browned.
This step is important because it develops the basic flavors of the soup.
3. Cooking the vegetables:
Then add the zucchini and potatoes. Mix well so that all the vegetables are infused with the flavors of the garlic and onion.
Season with a pinch of salt and pepper.
Pour the hot broth over the vegetables. Bring to a boil, then reduce the heat and simmer, covered, for about 20 minutes, until the vegetables are tender.
