Cilantro zucchini broccoli soup

Ingredients for 4 servings:

• 1 large onion(s)
• 2 m.-large zucchini
• ½ bunch coriander
• 2 stalk(s) lemongrass
• 1 broccoli
• salt and pepper
• 200 ml milk
• 200 ml broth
• 2 tbsp cream cheese
• 2 garlic cloves
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

First, dice the onion into small cubes. Separate the broccoli florets from the stalk and set aside. Dice the stalk and zucchini into small cubes as well. Finely chop the cilantro. First, fry the onion in a little oil until translucent. Then add the zucchini and fry briefly. Now add the broccoli pieces, garlic, cilantro, stock, and milk. Then puree everything with a hand blender until finely ground. Add the cream cheese, salt, pepper, lemongrass, and the broccoli florets and simmer for another 5-10 minutes. To serve, sprinkle a few cilantro leaves on top of the soup. Baguette or walnut bread goes wonderfully with this.