Zucchini cream soup Gundi's style

Ingredients for 6 servings:

• 1,100 g zucchini, peeled
• 1 large onion(s), diced
• 200 g potatoes, peeled
• 1 liter vegetable broth, instant, possibly more
• 2 tsp, leveled curry powder
• 1 tsp ginger, fresh, grated or finely chopped
• 3 garlic cloves, crushed
• salt and pepper
• 100 ml cream, liquid
• 3 tbsp sunflower oil or other oil
• n. B. Herbs for garnishing
• n. B. Sour cream for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

something different with curry, garlic and ginger

Dice the zucchini and prepared potatoes. Heat the oil in a large pot or pan and briefly fry the zucchini, onion, and potato cubes, along with the garlic. Add vegetable stock and simmer for about 25 minutes. Season the soup with curry powder, ginger, pepper, and salt, and bring to a boil. Finally, add the cream and blend everything with a hand blender. Garnish each serving with parsley and a dollop of sour cream, if desired.