Clear Turmeric Vegetable Soup with Zucchini and Potatoes

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a large pot over medium-low heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion, leek and celery and fry 8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Add the turmeric and ginger and stir for a minute, until fragrant.
2. 4
   Add the potatoes, carrot, water and bay leaves and bring to a boil.

   Stove
3. 5
   Turn down the heat and simmer uncovered 20 minutes. Skim off the foam that rises from time to time.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 6
   Add the zucchini and cook 10 more minutes.

   Stove

   💡Hard vegetables (carrots, celery, potatoes) cook from the start; zucchini and pasta go in at the end so they don't fall apart.
5. 7
   Season with salt and black pepper, taste and adjust.
6. 8
   Remove the bay leaves.
7. 9
   Sprinkle the parsley on top and serve.
8. 10
   Serve hot with a lemon slice on the side.