Summary

Ingredients

• 800 g zucchini
• 3 medium potato (s)
• 1.2 liters water
• 100 ml cream
• 50 g cheese, rated
• salt and pepper
• 3 slices toast
• 5 tablespoon chilli oil
• Cheese, grated
• Vegetable broth, grained
• Paprika powder

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Instructions

1. Peel the potatoes and zucchini and cut each into medium-sized cubes. Cook everything together in water. Puree everything finely with the hand blender so that there are no more pieces floating in the soup. Add the cream and grated cheese and bring to the boil again while stirring. Season to taste with pepper, salt, vegetable stock and paprika powder.
2. For the chilli routons, cut the toast into even cubes and roast in chilli oil until golden brown. To do this, do not turn the heat too high.
3. Serve the soup with the chili routons and grated cheese.