In a large Dutch oven heat the olive oil over medium high heat and add the chopped onions, carrots and celery. Enter your email address to subscribe to Andicakes and receive notifications of new recipes. Use vegetable broth to keep it vegetarian, and if you need to eat gluten free, check that your broth is indeed gluten free.
Saute the onions, carrots and celery for about 5 minutes until just softened and fragrant then add the minced garlic and saute for another 30 seconds to 1 minute.

Add the zucchini, mushrooms, potatoes, parsley and cilantro to the pot along with the dried basil, oregano and salt and pepper and bring to a boil. I gave 3 stars for it being filling but maybe I did something wrong because it had little taste to me. Reduce the heat to a simmer covered for about 30 minutes and the potatoes are cooked through. Using fresh steamed veggies gave it a lovely crunch, if I use fresh veggies next time I will add more liquid, it turned out very thick but delicous.

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