Greek Layer Pot

Mix pepper, oregano, salt, cinnamon and parsley.

Cut potatoes into thin slices, onion into cubes. Blanch tomatoes (scald) and peel. Cut tomatoes and zucchini into cubes.

Heat oil, fry potatoes in it. Sprinkle with the spice mixture. Add onion and sauté. Add tomatoes, zucchini and clear soup, bring to a boil and simmer for 25 minutes.

Grind feta cheese with sour cream or crème fraiche and whipped cream, form over the vegetables and heat.

Garnish with basil leaves.

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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