vegetable soup

Peel carrots, rinse, trim and cut into small pieces. Rinse zucchini, trim and cut into small pieces. Peel potato and finely chop.

Peel onion and garlic and finely chop. Melt butter in a pot, but do not let brown. Fry onion and garlic in the pot until translucent. Add prepared vegetables and fry, while stirring constantly for two minutes. Add vegetable broth.

Bring soup to a boil and season with salt, pepper and nutmeg. Reduce temperature, cover and simmer over low heat for 10 to 15 minutes.

Meanwhile rinse basil, pluck leaves from stems and chop, add some basil to the pot, mix and season with salt and pepper.

Pour soup into warmed deep plates.