Zucchini soup with Gorgonzola

Ingredients for 2 servings:

• 2 zucchinis
• 1 onion(s)
• 1 clove(s) garlic
• 400 ml vegetable broth, instant
• 150 ml cream
• 50g Gorgonzola
• 2 tsp Gorgonzola, for garnishing, as needed
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Dice the onion and garlic and sauté in olive oil. Meanwhile, wash the zucchini, halve it, and cut it into pieces. Briefly sauté the zucchini and season with pepper. Then deglaze with the broth and cream and simmer for about 10 minutes, until the zucchini is soft. Now puree everything with a hand blender or in a blender and add the Gorgonzola. Stir until the Gorgonzola has dissolved. Season the soup with salt and, if desired, more pepper. If desired, you can add another 1 teaspoon of Gorgonzola to the prepared plates (this will intensify the flavor even more).