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MattiaTocco

@toccomattia

5 months ago
Co Creator: disperatamente_ale
Photo by MattiaTocco on April 22, 2026.
Photo by MattiaTocco on April 22, 2026.
Photo by MattiaTocco on April 22, 2026.
Photo by MattiaTocco on April 22, 2026.
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Posted On: April 22nd 2026, 09:24 am
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@disperatamente_ale
disperatamente_ale
LEO - 22/04/2026 - 00.36am 🩵
Comments (1106)
osvaldoquiroga8 a month ago

osvaldoquiroga8

@overmono @liverpoolfc

lautaro_scavone a month ago

lautaro_scavone

1996 @clubatleticobelgrano @sanlorenzo 🐢🔵💛🔵🌐🇺🇲

arysa_pubblicrelation 2 months ago

arysa_pubblicrelation

Auguriiiii

kanis 2 months ago

kanis

😍😍😍

tan0brizzi 4 months ago

tan0brizzi

👶🏻🩵

mar1201_ 5 months ago

mar1201_

Matii bendiciones 🙌🫶🏻✨

amg_ana_ 5 months ago

amg_ana_

Auguuuuriii❤️❤️😍

saintthesinner.ofc 5 months ago

saintthesinner.ofc

Congratulations brother you been missed

byandreabp 5 months ago

byandreabp

Auguriiiii✨😍

el_sabrito 5 months ago

el_sabrito

Congratulations brooo

andresiglesiasm 5 months ago

andresiglesiasm

Dios bendiga!! Felicidades 🩵

lautaro_scavone 5 months ago

lautaro_scavone

@francolapinto te regalo las tortugas amigo 🐢🧓🧓

ary__nina 5 months ago

ary__nina

❤️❤️❤️❤️❤️

ivanterrenzio 5 months ago

ivanterrenzio

Tantissimi auguriii cuccioli 🫶🏻🫶🏻🫶🏻

__sara_arya_ethan__ 5 months ago

__sara_arya_ethan__

Auguroni ragazzi ❤️benvenuto cucciolo 💙

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WHITE VEGETABLE SOUP (Marak Lavan, from the Zariz Cookbook) Sukkot starts tomorrow night, calling for cozy soups to take the chill off these first autumn nights (especially if you’re eating outside). Thousands of you have made the Marak Katom (orange soup) from Sababa, in which like-minded (or at least like-hued) veggies are simmered with alliums, then pureed to silky perfection. I ran with that idea to create this paler (but no less wonderful) rendition. Pear adds sweetness, while toasted pine nuts bring crunch and a little luxury. Velvet in a bowl. And it freezes like a dream! SERVES 8 ⅓ cup olive oil, plus more for drizzling
1 medium onion, diced
2 garlic cloves
2 teaspoons kosher salt, divided, plus more to taste
8 cups chopped white vegetables (celery root, parsnips, cauliflower, potatoes), about 2½ pounds
1 medium pear, peeled, cored, and chopped
5 cups vegetable broth, plus more as needed
¼ teaspoon white pepper
⅓ cup pine nuts
Finely grated zest of 1 medium lemon Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ¼ teaspoon salt and cook, stirring, until lightly golden, 8 to 9 minutes. Add the vegetables, pear, and ½ teaspoon salt and cook until beginning to soften, 5 to 6 minutes. Add the broth and white pepper and bring to a boil. Reduce the heat and simmer, partially covered, until completely tender, 30 to 35 minutes. Meanwhile, heat the oven to 350°F. Toss the pine nuts with a little olive oil on a small rimmed baking sheet and toast until lightly golden, 7 to 8 minutes. Blend the soup until smooth with an immersion blender, 2 to 3 minutes, or in a blender in batches, 1 to 2 minutes. Stir in the remaining 1¼ teaspoons salt and the lemon zest. Add more broth if needed, season with additional salt to taste, divide among bowls, and garnish with pine nuts and a drizzle of olive oil.
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