Summary

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

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Instructions

1. 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.
2. 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.
3. Serve with a dollop of low-fat yoghurt and sprinkle with oregano. Pumpkin seed bread tastes good with it.