(for 2 servings)
300 g. summer squash
1 big potato
1 celery stick
1 medium onion
2 garlic gloves
0,5 tsp. turmeric
1 tsp. dried Rosemary
1 Tbsp. of olive oil
1/4 tsp. of paprika
500 ml. chicken or vegetable stock
pinch of sea salt
pinch of white pepper
Heat oil in a pan. Add diced onions and fry them until golden-brown.
Dice the garlic and add to onion, cook for a minute.
Cut all vegetables into 1/2 inch pieces and add tot he pan with onion, stir and cook for 3 min.
Add spices , mix well for one minute.
Add stock, bring to the boil and cook on low heat until all vegetables are cooked through.
Half the soup pour into the plates and the other half blend with hand mixer very well and then add to the plates.
I served it with toasted arabic bread and garlic.