Zucchini curry soup

Ingredients for 2 servings:

• 1 small onion(s)
• 800 g zucchini
• 1 tsp curry powder, mild
• 400 ml vegetable stock
• 200 g crème fraîche
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and finely dice the onion. Then add the onion to a pot and fry. While the onion is frying, wash the zucchini, trim off the stems and flower ends, and then roughly dice them. After 3-4 minutes, the onion will be browned enough for the zucchini and curry powder to be added. First, add the curry powder to the base of the pot, then add the zucchini, stir everything together, and then pour in 400 ml of vegetable stock. Now return the soup to the stove for another eight minutes, while the zucchini simmers until soft, then add the crème fraîche and puree everything using a hand blender or a blender (e.g. Vitamix) until you have a soup. Finally, season the soup to taste with salt and pepper.