Pure De Verdura
6 medium potatoes
3 medium carrots
1 medium zucchini
1 small onion
1 large leek
1 tablespoon olive oil
salt (according to taste)
Peel the potatoes and dice them into 1x1 cm cubes.
Wash the carrots, and cut them into 3 inch carrot sticks.
Cut the onion into quarters.
Cut the top part of the leek off. Save it for a soup stock. Slice down the center of the leek and wash it. Then dice it all up.
Cut the zucchini into similar 1x1 cm cubes. Leave the skin intact.
Take all of the ingredients, minus the oil, and put it into a pot. Turn the stove on a medium heat, and pour in 6 1/2 cups of water (enough water to just cover all the chopped vegetables). Walk away, and watch some TV or do some yoga / meditate for around half an hour.
When you return, all the veggies should be nicely boiled and soft. Take the mix, add 1 tablespoon of olive oil and run it through a food processor until you get a nice puree (it should have a brownish / orange color).
At this point, you have an unsalted puree De Verdura (Puree of Vegetables).
Add salt to taste, serve hot and garnish with parsley.
This also makes a great food for infants, high in nutrients and easy to digest.