Chop the onion, chili, and garlic and dice all the vegetables. Sauté the onion, garlic, and chili in the saucepan until the onion is soft and transparent. Add the diced potato and fry for another few minutes before adding the remaining vegetables and enough water (plus broth) to cover it all. Boil the potatoes until soft and don’t worry if the other vegetables get soft and mushy before that - the softer everything gets the better. Mix or blend the boiled vegetables to a creamy texture and put it back on the heat. Season with salt, pepper, and herbs.
Serve the soup as a starter or a main course with a side of freshly baked bread.
