- – 1 zucchini.
- – 1 green pepper.
- – 4 large potatoes.
- – 3 chives.
- – 2 carrots
- – a piece of pumpkin (the one I used weighed 250 grams, already without shell).
- – extra virgin olive oil.
- – salt to taste.
- – 1 teaspoon sweet pepper paprika.
- – 1 teaspoon hot pepper paprika. li>
- – 1 bay leaf.
- – a pinch of thyme.
- – a pinch of turmeric.
- – vegetable broth (I had homemade vegetable broth, but if you don’t have one you can use half a pill of vegetable broth).
First we prepare a saucepan to heat the vegetable broth, if we do not have homemade vegetable broth we can heat water with 1/2 tablet of vegetable broth. We leave it on low heat to keep it hot when we need it.
On the other hand, we put a pot to heat with a little extra virgin olive oil. While the oil is heating, wash, peel and chop the spring onions, and add them to the pot. leave it covered so that it can be poached.
Peel, chop and add the carrots, pepper, pumpkin and zucchini (in that order) and leave covered.
Peel the potatoes, and instead of chopping them as usual, what we do is “smash” the potatoes, which consists of inserting the knife a little, but instead of cutting all the way with the knife, they are split, so that they “break” crunching at the end (here is a good explanation of how this process is done and why it is done).
Once we have all the chopped potatoes, add them, add a little salt, the sweet paprika, the hot paprika , bay leaf and stir for a couple of minutes. add the vegetable broth until it covers the potato, but without going too far, and a little turmeric and thyme.
As the water reduces, prick the potato to check how it is, it will be done in approximately 20 minutes.