Peel and dice all the veggies and pineapple.
Heat the olive oil in a big saucepan and sweat the onion on low heat until translucent.
Add all the vegetables and pineapple and stir now and then until everything is nicely golden brown.
Then add the chicken broth and season the soup. Simmer for about 35 minutes until soft.
Puree the soup with a stick blender or in a normal blender (you might have to do this in batches) until creamy in consistency. Be careful – the soup is hot!
Serve with yogurt and you can also add herbs you like.