zucchini soup

Ingredients for 2 servings:

• 3 m.-large zucchini
• 2 carrots
• 1 large potato(s)
• 2 tbsp instant broth
• 1 m.-sized onion(s)
• salt and pepper
• 1 bunch of parsley
• some water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

low in calories, quick to prepare and very tasty

Peel the zucchini, potatoes, carrots, and onion and dice them into small pieces. Add a little water to a pot—just a little so the vegetables don’t stick, as they’ll absorb enough water later. Cook the vegetables until soft, then puree with a hand blender. Add 2 tablespoons of stock and season with salt and pepper. Finally, chop the bunch of parsley (or a little less) and add it to the soup. Season with salt and pepper, if desired. Serve hot. Tip: If you like it more substantial, you can also add a little sour cream at this point.