Mediterranean Potato Soup with Olives and Zucchini

Ingredients

• 400 g Potatoes
• 1 bundle vegetable stock vegetables
• 1 onion
• 1 Garlic clove
• 1 Zucchini
• 1 tbsp Olive Oil
• 600 ml vegetable broth (instant)
• 1 tsp saffron
• 6 black olives (pitted)
• 1 tbsp chopped parsley

Instructions

1. 1.

   Peel and dice the potatoes and vegetable stock vegetables. Peel and finely chop the onion and garlic.

2. 2.

   Wash, trim, halve lengthwise, and slice the zucchini thinly. Heat oil, sauté onion and garlic until translucent, add potatoes and vegetable stock vegetables, cook briefly, then pour in broth. Stir in zucchini and saffron, cover and simmer for 15 minutes.

3. 3.

   Slice olives thinly. Wash, dry, and finely chop parsley. Ladle soup into bowls and garnish with olives and parsley before serving.