Zucchini and mushroom cream soup

Ingredients for 2 servings:

• 1 small zucchini, fresh
• 1 handful of mushrooms, fresh
• ¼ liter broth
• 1 tbsp crème fraîche (cremefine or similar)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

LF 30 and suitable for WW

Clean and dice the zucchini and mushrooms. Add the vegetables to the broth (it can be more than 1/4 liter, by the way). Bring to a boil briefly (until the stock cubes are completely dissolved), then puree the whole thing with a hand blender, add a dash of Cremefine, and you’re done. It tastes super creamy even though it doesn’t contain any cream. It also works with other vegetables, of course. It’s enough as a starter for two people; eaten on its own, it’s a complete meal and filling.