Zucchini soup with vegetables

Ingredients for 4 servings:

• 1 large zucchini (approx. 1.5 kg)
• 1 m.-sized cucumber(s)
• 2 m.-sized potatoes
• 1 m.-sized apple
• 1 m.-large pepper
• 1 bunch of soup vegetables
• 150 g cream or coconut milk
• 2 tsp butter, optional
• 1 tsp chili
• 1 tsp sweet paprika powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

mom’s way or vegan

First, wash all the vegetables and the apple, peel them if necessary, and chop them into small pieces. Remove the seeds from the zucchini. Combine all ingredients except the cream in a saucepan and add enough water to cover. Simmer for about 20 to 25 minutes, until the potatoes are tender. Now add the cream and puree the soup. Finally, season to taste and serve. Tips: My mom skimmed off some of the liquid to vary the consistency. If you want to make the soup vegan, use coconut milk or oatmeal, among other options. You can also vary the spices. You can find a video for this recipe on my YouTube channel: https://youtu.be/mJwBByxF8CY