Yellow zucchini cheese soup

Ingredients for 10 servings:

• 2 kg zucchini, yellow
• 5 m.-sized potatoes
• 2 onions
• 2 tsp oil
• 1 ¼ liters of broth
• 100 g processed cheese, light
• nutmeg
• Parsley
• some salt or broth, instant

Instructions

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

WW suitable

Interesting fact: yellow zucchini looks like an ornamental pumpkin. Dice the onion, potatoes, and zucchini. Set some of the zucchini cubes aside (they will go into the soup later). Sauté the onion, potatoes, and zucchini in oil. Deglaze with broth (use more or less broth as desired, depending on the desired consistency) and bring to a boil. Then continue to simmer over medium heat. When the potatoes are tender, puree the soup and add the processed cheese, mixing well (you can use more if needed; please add more). Season to taste with nutmeg, broth, or salt. Add the remaining zucchini cubes to the soup. Chop the parsley and add. Makes about 8 to 10 servings of soup. Also ideal for preparing ahead and freezing. Serve with ciabatta bread (add more). Approx. 1 serving per serving.