Preparation / Directions:
Combine zucchini, carrots, mushrooms, onion and potato in heavy large
Dutch oven. Add vegetable broth, crushed tomatoes, stewed tomatoes, 3
tablespoons parsley, cilantro, garlic, basil and oregano. Bring
mixture to boil. Reduce heat, cover and simmer until vegetables are
tender, about 30 minutes.
Strain cooking liquid into large saucepan; reserve vegetables. Place 3
cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until
smooth. Stir puree into remaining cooking liquid in saucepan. Return
remaining vegetables to cooking liquid. Season to taste with salt and
pepper. (Can be prepared 5 days ahead. Cover and refrigerate.)
Bring soup to simmer. Ladle into bowls. Sprinkle with additional
parsley.
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