Loni's vegetable, cheese and ham soup

Ingredients for 10 servings:

• 3 large zucchini
• 3 peppers
• 1 celery
• 1 cup cream cheese or processed cheese
• 1 cup of Brunch Paprika-Pepper spread or Texicana Salsa
• 1 bunch of parsley
• 1 pack of shepherd’s cheese
• e.g. Parmesan, grated
• 1 small can of corn
• 1 tbsp vegetable stock powder
• some salt and pepper
• n. B. water
• 1 pack of ham cubes
• some butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Wash the zucchini and chop it into small pieces (you don’t need to remove the seeds). Save a few leaves from the celery and chop them finely, then set them aside. Chop the parsley finely. Then cover the zucchini and remaining celery with water, add the vegetable stock powder, and cook. Dice the bell pepper and sauté in butter until al dente. Thinly slice the leek and sauté in a little butter. Pour the zucchini through a sieve (don’t discard the cooking water!) and puree well. Then pass it through a sieve again to remove the seeds. Stir in the paprika and hot pepper spread or some Texicana salsa and the cream cheese (or processed cheese). Now add the vegetable water, if desired. Stir in the bell pepper, corn, leek, and herbs. Season with pepper and salt. Reheat the soup if necessary. Briefly fry the ham cubes and add them to the soup, sprinkle with the chopped celery leaves. Serve the soup with the feta cheese and Parmesan cheese.