Potato-vegetable soup

Ingredients for 4 servings:

• 7 m.-sized potatoes
• 3 carrots
• ½ zucchini
• 1 onion(s)
• n. B. water
• ½ cube of vegetable stock
• 2 tbsp olive oil
• salt and pepper
• curry powder
• Thyme

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ww – suitable

Dice the potatoes and vegetables. Brown the potatoes and onions in a pan, add the remaining vegetables, and pour in water until everything is just covered. Add half the stock cube and a pinch of salt and simmer over medium heat until tender. Season the soup with salt, pepper, curry powder, and thyme. Thicken the soup with flour or a sauce thickener, if desired. The soup is very filling and scores almost no points, as the vegetables don’t score any points and the potatoes only score 2 points (in any amount). The olive oil is also worth about 2 points, so a portion is worth about one point.