Zucchini cream soup

Ingredients for 4 servings:

• 750 g zucchini
• 350 g potatoes
• 1 ½ liters vegetable broth, instant
• 5 tbsp cream
• 1 garlic clove(s)
• salt and pepper
• some parsley
• some chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick, easy and delicious

Dice the potatoes and zucchini (with the dark green outer skin on – this gives it a nice green color). Put the broth on and add the diced vegetables. Let the mixture simmer for about 7-10 minutes. Then, when the cubes still have a bit of bite, skim off some of the diced vegetables and set aside. Add about 3/4 of the chopped herbs and the crushed garlic and let it simmer for about another 5 minutes. Now puree the soup, add the cream, and season with salt and pepper. Bring back to a boil briefly and add the reserved diced vegetables and the rest of the herbs. Tips: Depending on your taste, you can skim off some of the broth before puréeing and set it aside to thicken the soup. If it is too thick, simply add a little more broth after puréeing. Toasted white bread cubes go very well with this soup garnish. Pumpkin can also be used instead of zucchini.