Ingredients:

• 2 carrots
• 1 large onion
• 2 garlic cloves
• 3 medium potatoes
• 1 zucchini
• 400g crushed tomatoes (canned or fresh)
• 1 liter vegetable stock
• 2 tablespoons olive oil
• Salt and pepper to taste
• Dried Herbes de Provence or thyme (optional)

Instructions:

Prepare the vegetables:

Wash all the vegetables.
Peel the carrots, potatoes and onion.
Dice the carrots, onion, potatoes and zucchini into medium-sized cubes.
Finely chop the garlic.

Cook the vegetables:

Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and garlic, and sauté until translucent.
Add the carrots and sauté for about 5 minutes, until they start to soften.
Add the potatoes and zucchini, continuing to sauté for a few more minutes.

Add the liquid and let simmer:

Pour the crushed tomatoes and vegetable stock into the saucepan.
Add salt, pepper and Herbes de Provence or thyme to taste.
Bring to a boil, then reduce the heat and simmer, covered, for about 20-25 minutes, or until all the vegetables are tender.

The final touch:

Adjust the seasoning to taste if necessary.
If you prefer a smooth consistency, you can blend some of the vegetables with a hand blender, then return them to the saucepan, or leave the soup as is. It's up to you to decide which you prefer.