Lightly fry peeled and quartered potatoes in olive oil. Add garlic, carrots, onions, fennel and zucchini and combine nicely with the olive oil. In the case of zucchini, be sure to remove the cotton wool-like core. To do this, cut the zucchini in half lengthwise – cut out the core mass and then cut into bite-sized pieces. Then pour in the clear soup – season with salt, season with pepper and simmer on low heat for a good half hour. Then skim 2 ladles of liquid, put it in a container, add goat cheese and blend with a blender. Add this cream to the goulash, add chopped parsley, season with a little cayenne pepper and simmer for another 5 minutes on low heat. Then bring to the table in deep plates with some black olives – maybe a little bit of pepper. In any case, bread and wine – have fun.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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