Zucchini cream soup

Ingredients for 4 servings:

• 1 ½ kg zucchini
• 4 large potatoes
• 3 tbsp vegetable broth, instant
• 100 ml whipped cream
• 2 cloves garlic
• salt and pepper
• Parsley, chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the potatoes and dice them. Peel and dice the zucchini. Bring 1.5-2 liters of water to a boil, stir in the vegetable stock and add the diced vegetables. After about 10 minutes of cooking, remove some of the zucchini cubes and set them aside. Press the garlic and stir them into the soup. When the vegetables are very soft, puree the soup. Add the cream and season with salt and pepper. Bring back to a boil briefly. Add the reserved zucchini cubes to the soup and sprinkle with parsley. If the soup is too thick, add a little more stock.