Zucchini and carrot stew is made in the following way:
Saute onion or leek in oil. Add to it two large carrots cut into cubes, sauté, and then pour water. Cook for 10 minutes, then add one small zucchini cut into cubes and cook for another 10 minutes. While the carrot itself is simmering, make a thin sauce: heat a little oil and add 3-4 cloves of finely chopped or grated garlic, sauté briefly and add flour. Fry and then pour soup or water. When the zucchini is added, this spray is also added and everything is simmered for 10 minutes. Towards the end, add spices (salt, pepper, paprika powder and finally parsley).
I tried to add some celery, it was ok. Zucchini should dominate.
By the way, I don’t use thin sauce and I avoid putting it on, but this broth has a completely different taste with it, so I make it very thin, you hardly notice that it is thick.
