zucchini soup

Ingredients for 4 servings:

• 2 kg zucchini
• 2 cups cream cheese spread
• 1 garlic clove(s)
• salt and pepper
• 1 tsp, heaped vegetable stock
• 1 piece(s) butter
• n. B. water

Instructions

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

Wash the zucchini and trim off the ends. Now dice the zucchini, skin on. Cut once through the middle and then into pieces. Melt a knob of butter with vegetable stock in a saucepan. Add the zucchini pieces and fry briefly. Now add the water. You have to watch how much you need. The zucchini shouldn’t be completely covered. Cook until soft. Then remove from the heat and puree with a hand blender if desired. We like everything to be completely pureed, but you can also leave some pieces in the soup. Now put the pot back on the heat. Press the garlic into the soup, add the cream cheese and let it melt. Bring everything to a boil and season to taste. A little chili also tastes very good here.