Zucchini and leek cream soup

Ingredients for 6 servings:

• 1 large zucchini, approx. 2 kg
• 3 stalk(s) leeks
• 4 potatoes, floury
• 3 tbsp, heaped vegetable stock powder
• 2 cups of sour cream, 200 g each, or cream cheese
• 2 small garlic cloves
• 4 tbsp oil for frying
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

suitable for “monster” zucchini; also good with pumpkin

Wash the leeks and cut into small pieces. Peel and deseed the zucchini, then cut them into small cubes, along with the potatoes. Briefly fry the leeks in oil in a large pot (at least 6 liters). Add the zucchini and potato cubes. Do not add any water. Cover the pot and stir occasionally to allow the vegetables to absorb enough water. When everything is cooked, add the vegetable stock powder and the sour cream or cream cheese. Then puree the soup with a hand blender and season to taste. If you like garlic, press 2-3 cloves of garlic into the vegetable soup at the end. Tip: You can replace the zucchini with the corresponding amount of pumpkin.