Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 5 medium potato (s)
- 1 bunch spring onion (s)
- 2 carrot (s)
- 2 tomato (s) (vine tomatoes)
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 1 medium zucchini
- 1 liter broth
- 150 g skimmed yourt
- 200 g cremefine (15% fat)
- Paprika powder
- Vegeta
- Garlic powder
- salt and pepper
- some skimmed yogurt for garnish
- some oregano for garnish
Print Recipe
Pin Recipe Instructions
- Put the broth up and bring to a boil. In the meantime, cut all the vegetables into bite-sized pieces and core the tomatoes and peppers.
- Add the vegetables to the broth, put the lid on the saucepan and simmer on medium heat for about 45 minutes. Then puree everything with a blender, add the Cremefine and the skimmed yoghurt and season with any of the above spices.
- Serve with a dollop of low-fat yoghurt and sprinkle with oregano. Pumpkin seed bread tastes good with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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