Technical Stages :

• Peel the onion, courgettes and carotts, cutting off the ends of the latter two. Wash. ciseler the onion. Cut the carrots and courgettes in a julienne. Set the three vegetables apart from each other.
• Meanwhile, bring the broth to a boiling point. Add the carrots and onion. Lower the heat, and when it starts boiling again, simmer for 5 minutes. The vegetables should not turn soft.
• Pour the soup in shallow plates or individual soup bowls.
• Meanwhile, peel and seed the tomato, dice it. Add salt and pepper.
• Just before serving, put the tomato dice in the middle of the plates and sprinkle with chopped parsley.