Zucchini cream soup

Ingredients for 4 servings:

• 800 g zucchini
• 200 g carrot(s)
• 100 g celeriac
• 2 onions
• 1 tsp vegetable oil
• 1 ½ liters vegetable broth, made from 8 tsp instant broth
• 1 garlic clove(s)
• salt and pepper
• 120 g cream cheese
• 150 g roast pork – cold cuts
• 25 g mixed herbs
• 8 slices of baguette

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice the zucchini, carrots, celery, and onions. Heat the oil in a saucepan. Sauté the carrots, celery, and onions, deglaze with the vegetable stock, and simmer for about 10 minutes. Add the zucchini cubes to the soup and simmer for about 5 minutes more. Crush the garlic and stir in with the cream cheese, season with salt and pepper, and puree. Cut the roast pork into strips. Garnish the zucchini cream soup with the roast strips and herbs and serve with baguette.