Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rinse well all vegetables before chopping. put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; add 6 cups of water or more; cover and cook for 30 minutes. strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups). purée (mash) the cooked vegetables in a blender or food processor. in a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil. pour the blended vegetables to the boiling pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes. remove from heat; sprinkle fresh parsley and serve it hot.

Target recipe: 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. serves 8.