Summer vegetable soup alla Tina

Ingredients for 2 servings:

• 2 carrots
• 1 zucchini
• 3 potatoes
• 1 bell pepper(s)
• 1 onion(s)
• 3 garlic cloves
• 2 tbsp, heaped vegetable stock
• 1 liter of boiling water
• 1 pinch(s) of salt and pepper
• lots of curry powder
• some chili powder
• e.g. parsley
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

simple and vegetarian

Wash, peel, and dice the onion, carrots, potatoes, and bell pepper. Wash and peel the zucchini and also dice it. Then fry all the vegetables in a pan with oil and add the peeled and chopped garlic. Once the vegetables are fried, add the boiling water and vegetable stock and cook until the vegetables are soft. Purée the soup with a hand blender. If you like, you can purée the soup until creamy or leave the vegetables in small pieces. Season everything with salt and pepper and add curry and chili just before serving. Garnish with parsley, if desired.