Zucchini and orange cream soup

Ingredients for 5 servings:

• 3 tbsp olive oil
• 1 large onion(s)
• 2 m.-large zucchini
• 2 cloves garlic
• 3 m.-sized potatoes
• 1 ½ liters of water
• 1 vegetable stock cube
• ½ lemon(s), zest
• ½ orange(s), juice and zest
• Salt
• pepper
• 1 pinch of chili powder
• 1 pinch(s) basil
• 1 pinch(s) of Provence herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Without cream or custard

Heat the olive oil in a soup pot. Dice the onions and fry until golden brown. Dice the zucchini and fry in the pot. Add the garlic. Season with salt, pepper, and chili powder and let everything simmer for a while. Add 1.5 liters of water to the pot and bring to a boil. Grind the vegetable soup seasoning cube slightly and add it to the pot. Peel and dice the potatoes, and add them to the soup. Let it simmer for 20 minutes. Purée the soup with a hand blender until creamy. Finely grate the zest of half a lemon. Grate the zest of half an orange, squeeze the juice, and add it. Season the soup with salt, pepper, basil, and Provençal herbs. Simmer gently for another 10 minutes and enjoy hot. Tip: The soup tastes great with whole-wheat croutons and is still delicious the next day. Approx. 80 calories per serving