Vegetable Soup with Zucchini and Carrots Stars

Wash and peel the vegetables. Roughly chop up 1 zucchini and 1 carrot. Bring the vegetable broth to a boil and cook for 20 minutes at low heat. Strain the broth through a sieve. Season with salt and pepper. Stir in the sherry. Cut the remaining carrot and zucchini into slices. Cut out small stars with a cookie cutter. Add the vegetables to the broth and cook for 5 minutes.

Rinse the parsley, shake dry and pluck off the leaves. Chop coarsely.