Summary

Ingredients

• 780 g zucchini, prepared, without seeds and the soft inside
• 100 ml water
• 400 g potato (s)
• 3 pepper (s), red, yellow and green
• 1 medium onion (s)
• 1 clove garlic
• 1 tablespoon olive oil, virgin
• 50 ml heavy cream, or soy cream
• 1 tablespoon oil, for frying
• some herb salt
• Pepper, fresh from the mill

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Instructions

1. Cut the zucchini (I processed them with the peel) into cubes and cook them together with the water until they are soft. This takes about 10 minutes. Crush thoroughly with the magic wand, stir in the cream and season with herbal salt and pepper. Set the pot aside.
2. Peel and dice the potatoes, approx. 1.5 cm x 1.5 cm. Peel onion and garlic and chop finely. Remove the seeds and the white inner walls from the peppers and also cut into cubes.
3. Heat the olive oil in a pan and sauté the onion and garlic in it. Then add the diced paprika, a dash of water and cook everything with the pan closed for about 6 - 7 minutes until al dente. Add everything to the prepared zucchini mixture in the saucepan.
4. Heat the oil in the pan and fry the raw potato cubes until crispy and brown. I had a roasting lid on the pan so that the potatoes are cooked but also turned brown. This takes about 20 minutes. Turn frequently.
5. Add the potatoes to the other ingredients in the pot. The soup gets a great taste from the fried potatoes.