Potato and zucchini soup

Ingredients for 3 servings:

• 4 m.-sized potatoes
• 1 large zucchini
• 1 small onion(s)
• some lemon balm leaves (to taste)
• 1 liter vegetable broth
• 1 tbsp soy sauce
• 1 sugar cube
• ½ tsp turmeric
• Salt
• Pepper (herb pepper)
• nutmeg
• ½ cup cream
• 125 g shrimp(s)
• 1 pointed pepper, red
• some olive oil

Instructions

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

with fried shrimp and peppers

Peel and dice the potatoes. Wash and dice the zucchini. Peel and finely dice the onion. Halve the bell peppers, remove the core, cut into very fine strips, and set aside. Heat a little olive oil in a deep saucepan and first sauté the diced onions. Once they have browned slightly, add the potato and zucchini cubes and sauté briefly. Then add 1/2 liter of vegetable stock, add the lemon balm leaves, and season with soy sauce, turmeric, sugar cubes, herb pepper, and nutmeg. Simmer until the potatoes are tender. Remove the pan from the heat, let it cool slightly, and then puree everything with a hand blender until smooth. Return the pan to the stovetop, add the remaining vegetable stock, season with salt and any other spices, and bring to a boil. Reduce the heat, add cream, and let the soup simmer a little longer. Heat some olive oil in a small, nonstick pan and fry the shrimp. When they begin to brown, add the bell pepper strips and fry briefly, then sprinkle with salt. Ladle the soup into bowls or plates and add the fried shrimp and bell pepper mixture.