In a deep pot heat up the oil and fry the onion. Add paprika, potatoes and zucchini. Mix with a wooden spoon and braise for few minutes.
Cover with hot water, add 2 cubes Vegeta Vegetable stock and cook for 20 minutes.
Add sweet corn. Dilute corn flour and chilli in milk and add to the soup. Mix well and cook for a few more minutes. At the end add cheddar cheese.
Serve the soup with toasted continental bread slices.
You can substitute milk and corn flour with 100 ml cooking cream and 1 egg yolk.