Summary

Ingredients

• 500 g sweet potato (s) (approx. 2 lare)
• 2 small potatoes, floury cooking
• 300 g zucchini
• 1 onion (s), red
• 1 stalk peppermint, fresh (approx. 5 - 7 leaves)
• 800 ml vegetable broth, strong
• 1 dash apple cider vinegar
• 1 cube sugar
• 2 tablespoon olive oil
• some butter (a small piece)
• Salt and pepper, whiter
• nutmeg
• 0.5 teaspoon ½ turmeric

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Instructions

1. Peel the potatoes and cut them into large pieces. Peel and roughly dice the onion. Wash the zucchini and cut into pieces, put about half a zucchini back and cut them into smaller cubes (for the later topping).
2. Heat the olive oil in a larger saucepan and first steam the onion cubes in it until translucent. Then add the potatoes and zucchini and cook for a while as well. Now fill up with a 1/2 liter of vegetable stock and add the peppermint leaves, add vinegar, sugar cubes, turmeric, salt and pepper and cook everything nice and soft with the lid closed. If this is the case, take the pot off the stove and puree the vegetables with the mixer. Then put it back on the stove, fill up with the remaining vegetable stock, season with nutmeg and, if necessary, other spices. Bring to the boil again briefly.
3. In addition, heat some butter in a small pan and roast the zucchini cubes that have been put back in it (not too long, they should stay crisp). If you like, you can season the zucchini cubes with a little herb pepper or something similar.
4. Pour the soup into deep plates, pour a few zucchini cubes over them and, if necessary, garnish with chives or edible flowers and serve.