Turkish zucchini and potato puree soup with noodles

This puree soup is quite simple, although dried mint and chili flakes give it an interesting flavor. The dish is cooked in both chicken and vegetable broth. In the latter case, it turns out to be vegan.

Ingredients

• Medium courgettes 3 pieces
• Large potatoes 1-2 pieces
• Onion 1 piece
• Vegetable oil 1 tbsp. a spoon
• Chicken or vegetable broth 1¹⁄₂ l
• Dried mint 1 pinch
• Chili flakes 1 pinch
• Salt taste
• Ground black pepper taste
• Vermicelli 1 handful

Directions

1. Cut the courgettes in half lengthwise. Chop each part across into pieces.
2. Cut the peeled potatoes into small pieces. Chop the onion.
3. Heat oil in a saucepan and fry the onion a little.
4. Add the courgettes and cook, stirring occasionally, for 2-3 minutes.
5. Add the potatoes and stir for a few more minutes.
6. Pour in broth and bring to a boil. Add mint, chili, salt and pepper.
7. Reduce heat and cook, covered, for 30 minutes. The liquid should boil a little.
8. Remove the pot from the stove. Purée the soup with a pusher.
9. When serving, you can put a slice of lemon in the soup, as is done in Turkey.