Remove the skin from the potatoes and shallots and cut them into quarters lengthwise. Peel the skin off the peppers with a peeler or sharp kitchen knife, then divide the peppers, remove the core and cut the flesh into small pieces. Quarter the zucchini, remove the seeds and also cut into bite-sized pieces.
Clean the spring onions, cut the white and light green parts into wide pieces and press the garlic through a press. Chop the parsley, rosemary needles and thyme leaves. Cut the chili pepper into rings and perhaps pit the olives.
Heat olive oil in a large casserole and sauté peppers, potatoes, shallots and zucchini briefly. Add clear soup and spices, then close casserole and gently simmer everything together at low temperature. After 25 minutes, add the spring onions, pickled tomatoes, olives and garlic and cook for another ten minutes. Finally, season everything together with salt and ground pepper and place small portions of fresh goat cheese on the potato goulash just before serving.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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