Light Vegetable Soup

Chop up the onion and saute it in a large saucepan over medium heat with the olive oil. Chop up the carrots, zucchini, eggplant and spinach and add them into the pot while the onions are starting to soften. Season with salt and pepper and add the rind of Parmesan cheese. Then add the water, cover with a lid and let it simmer until veggies are cooked, about 30 minutes.

With an immersion blender, puree the soup. Ladle the soup into serving bowls, drizzle the top with heavy cream and sprinkle some freshly chopped parsley over the top. Serve nice and warm!