zucchini soup

Olivia calls this "Shrek Soup" because it's green.

5-6 small zucchini or 3 or 4 bigger ones.
1 white onion
Olive oil
fresh rosemary (1 sprig)
salt
pepper

Chop up the onion and zucchini. Sautee on medium heat in olive oil and salt, until onions are transparent. Add a sprig of fresh rosemary (I added it whole and fished it out before I puree the soup) Bring it all to a boil and let it cook on medium heat for about 20 minutes. Let it cool a bit and blend with a hand blender.

Garnish with fresh rosemary.

Serves 4-5 people

potato leek and mushroom soup

This is a really easy soup for the cold days ahead.

3 or 4 medium size potatoes-peeled and cubed.
3-4 leeks chopped (use the white part until it turns green, discard of the dark green)
2 cups of mushrooms chopped (I used white button and shitake but you could use whatever you like/have)
1/2 white onion
3 tablespoons miso (or more depending on your taste)
soya sauce
salt
pepper

Sautee the mushrooms and onion in olive oil for about 5 minutes, then add leeks and potatoes and sautee for about 10 minutes. Add miso, soya sauce, salt and pepper.
Stir until miso melts and then add enough water or veggie/chicken stock to cover the ingredients by an inch of liquid.

Bring it to a boil and then turn down to medium heat for 20 minutes.

Give it a chance to cool and then puree either with a hand blender or in a blender.

garnish with fresh rosemary or lemon juice.