Zucchini Bell Pepper Soup

For the zucchini bell pepper soup, wash zucchini, remove ends, cut into slices and then into small strips. Wash peppers, cut into quarters, remove white seeds and cut into small strips.

Peel and chop potatoes, carrots and kiwis. Set aside some bell pepper strips for garnish later. Peel and dice onions and sauté in oil in a saucepan until translucent.

Add zucchini, bell peppers, kiwis, carrots and potatoes and saute (add 2 pressed cloves of garlic if needed). Deglaze with wine and fill up with soup.

Bring the soup to a boil briefly and puree. Turn down temperature and simmer for about 10 minutes. Season soup to taste. Pour zucchini bell pepper soup onto deep plates and garnish with remaining bell pepper strips.

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