Peel the carrot and cut into narrow slices. Rinse the peppers and zucchini. Cut the peppers into bite size pieces and the zucchini into 0.5 cm slices. Rinse the beans, cut in half and blanch in boiling salt water for 3 minutes. Rinse in cold water and drain well.
Rinse the scallions and cut into rings. Saute the carrots in hot oil for 2 minutes. Add the remaining vegetables and saute, occasionally swiveling the pan. Pour in the broth and cook over medium heat for about 5 minutes. Season with salt and pepper. Serve garnished with creme fraiche and sprinkled with pepper flakes.