Fiery zucchini cream soup

Ingredients for 4 servings:

• 2 medium-sized onions, quartered
• 4 zucchini
• 2 cloves garlic
• 500 ml vegetable stock
• 2 tsp lemongrass
• ½ chili pepper(s), more or less if desired
• 100 g whipped cream or soy cream for serving
• salt and pepper
• curry powder
• Paprika powder
• some olive oil
• possibly parsley

Instructions

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

Zucchini cream soup with lemongrass and chili

Peel and quarter the onions and garlic. Wash and slice the zucchini and chili pepper. Add a little olive oil to a pot and heat. Then, cover the pot and cook the onions, garlic, zucchini, and chili pepper over medium heat for about 15 minutes. Deglaze with the vegetable stock and add the lemongrass. Bring to a boil briefly, then puree with an immersion blender or in a blender until no more chunks are visible. Ladle the soup into bowls and serve with cream or soy cream. Garnish with parsley, if desired.