Creamy vegetable soup

Ingredients for 2 servings:

• 5 m.-sized potatoes
• 1 bunch of spring onions
• 2 carrots
• 2 tomatoes (vine tomatoes)
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 m.-large zucchini
• 1 liter of broth
• 150 g low-fat yogurt
• 200 g Cremefine (15% fat)
• Paprika powder
• Vegeta
• garlic powder
• salt and pepper
• some low-fat yogurt for garnishing
• some oregano for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

low-calorie, diet recipe

Place the broth in a pan and bring to a boil. In the meantime, chop all the vegetables into bite-sized pieces and deseed the tomatoes and peppers. Add the vegetables to the broth, cover the pot, and simmer over medium heat for about 45 minutes. Then puree everything with a hand blender, add the Cremefine and low-fat yogurt, and season to taste with the spices listed above. Serve with a dollop of low-fat yogurt and sprinkle with oregano. Pumpkin seed bread is delicious with this dish.