Vegan / Vegetarian

3 courgettes
3-4 firm potatoes
2 celery stalks
1 large onion
2 tomatoes
2 tablespoons of olive oil
1/2 bunch of parsley
1 pinch to a few pinches of iodised salt
a dash of pepper
1 pinch of chilli powder to taste
120 g of baguette
1 pinch of salt

Peel the potatoes and cut them into pieces similar in size to the courgettes. Peel and chop the onions. Quarter the tomatoes, then wash and chop the celery into chunks. Cook all the vegetables, excluding the courgettes, in half a litre of water with a pinch of salt, the fennel seeds, chopped onions, celery pieces, and chopped parsley for approximately 10 minutes. Incorporate the courgettes and cook for another 10 minutes until the potatoes are fully tender. Once everything is cooked, season with salt and serve in soup bowls, finishing with a drizzle of fresh olive oil, pepper, and chilli powder. Serve with a baguette.

Variation: You can swap the courgettes or potatoes for pumpkin.

Extra tip*

The baguette can also be served as a bruschetta, topped with fresh tomatoes, olive oil, and herbs.

*(Additional calories for individuals with particularly high caloric requirements – such as those in roles requiring standing for at least 8 consecutive hours a day, or high-level athletes training for at least 8 hours a week)

Energy 487 kcal | Protein 18.9 g | Carbohydrates 71.4 g | Fibre 15.4 g | Fat 12.7 g