Quick vegetable soup with peppers, tomatoes, zucchini

Ingredients for 6 servings:

• 1 bag of mixed frozen vegetables (grilled vegetable pan with zucchini, peppers, and sugar snap peas)
• 250 ml tomatoes, chopped or pureed tomatoes
• salt and pepper
• possibly garlic powder
• possibly paprika powder
• n. B. Croûtons, (garlic croutons)
• 1 liter vegetable broth
• 2 potatoes

Instructions

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

Simmer the frozen vegetables (in my case, there were 750g in the bag, yellow and red bell peppers, snow peas, and zucchini) in 1 liter of vegetable broth with the peeled and diced potatoes for about 25 minutes. Puree, then add the tomato pulp. Blend again and season with salt, pepper, and perhaps garlic or paprika powder. Strain through a medium-fine sieve, as the bell peppers and snow peas can leave strings in the soup that even the hand blender can’t catch. Serve with garlic croutons. Tip: I can imagine chunks of chorizo ​​also working well in this dish.