Vegan | Vegetarian

3 courgettes

300 g boiling potatoes

2 sticks of celery

1 onion

2 tomatoes

2 Tbsp. olive oil

½ bunch of parsley

several pinches of iodized salt

a pinch of pepper

several pinches of chili powder to taste

120 g baguette

1 pinch of salt

Peel potatoes, cut them and the courgettes into equal-sized pieces, peel the onion and chop. Quarter tomatoes, wash celery, and cut into pieces. Cook all vegetables except courgettes for approximately 10 minutes together with the fennel seeds, chopped onion, celery pieces, and the chopped parsley in half a litre of lightly salted water. Add courgette and cook again for 10 minutes until the potatoes are done. When everything is cooked, spoon into soup bowl and season to taste with salt, some fresh olive oil, pepper, and chili powder.

Serve with baguette.

Variation: Instead of courgette or potatoes, you can also use pumpkin.

Extra tip*

The baguette also can be baked with fresh tomatoes, olive oil, and herbs and served as bruschetta.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 487 kcal | Protein 18.9 g | Carbohydrates 71.4 g | Fibre 15.4 g | Fat 12.7 g