Preparation
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1.
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.
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2.
Cover with hot water, add 2 cubes Vegeta Vegetable stock and cook for 20 minutes.
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3.
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.
Serving
Serve the soup with toasted continental bread slices.
Tip
You can substitute milk and corn flour with 100 ml cooking cream and 1 egg yolk.
