Sweet potato and zucchini soup

Ingredients for 3 servings:

• 500 g sweet potatoes (approx. 2 large)
• 2 small potatoes, floury
• 300 g zucchini
• 1 onion(s), red
• 1 sprig of fresh peppermint (approx. 5 – 7 leaves)
• 800 ml vegetable broth, strong
• 1 shot of apple cider vinegar
• 1 sugar cube
• 2 tbsp olive oil
• some butter (a small piece)
• n. B. salt and pepper, white
• n. B. Nutmeg
• ½ tsp turmeric

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with fresh mint

Peel the potatoes and chop into large pieces. Peel and roughly dice the onion. Wash the zucchini and also chop into pieces, setting aside about half a zucchini and cutting it into smaller cubes (for the topping later). Heat the olive oil in a large pot and first sauté the diced onions until translucent. Then add the potatoes and zucchini and sauté for a while longer. Now add 1/2 liter of vegetable stock and the peppermint leaves, vinegar, sugar cubes, turmeric, salt, and pepper. Cook with the lid on until soft. Once softened, remove the pot from the heat and puree the vegetables in a blender until finely chopped. Then return the pot to the heat, add the remaining vegetable stock, and season with nutmeg and other spices, if desired. Bring back to a boil briefly. Heat some butter in a small pan and roast the reserved zucchini cubes (not too long, as they should remain crisp). If you like, you can season the zucchini cubes with a little herb pepper or something similar. Ladle the soup into deep bowls, top each with a few zucchini cubes, and garnish with chives or edible flowers, if desired, and serve.