Potato and zucchini soup

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• some butter
• 300 g zucchini
• 300 g potatoes
• 550 liters of water
• 1 cube of vegetable stock
• some salt
• 2 pinches of pepper
• 2 tbsp sour cream or cream
• 1 pinch of nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Dice the onion and garlic; they don’t need to be small pieces, as everything will be pureed in the end. Place both in a saucepan with the butter and sauté over low heat. Wash the zucchini and cut into equal-sized pieces, about 2 cm thick. Peel the potatoes and also cut into equal-sized pieces. Add both to the pan with the onions and sauté briefly, then add the water and season with pepper, salt, and vegetable stock. Simmer until the potatoes are soft. Finally, puree everything with a hand blender, add nutmeg and sour cream, and season to taste. You usually need to add more vegetable stock or salt, depending on how spicy you want the soup.