Cook potatoes in salted water for 10 minutes, peel and cut into slices. Sauté potatoes with zucchini and peppers in light butter, add clear soup and bay leaves. Steam for 15 minutes, season with salt and paprika.
Add spring onions and feta cheese and steam for another 5 min.
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!