Zucchini soup for cold winter days

Ingredients for 3 servings:

• 2 small zucchini
• 4 large potatoes
• 3 m.-sized carrot(s)
• ½ stalk(s) leek
• 1 handful of peas, frozen
• 1 small onion(s)
• some oil
• little sugar
• a little pepper
• 2 ½ liters of water
• 2 m.-sized beef bones
• 1 tsp salt
• 2 tsp stock powder
• ½ cup cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

simple, quick and super tasty

First, wash all the ingredients and cut them into small cubes. Heat a little oil in a large pot. Add the chopped onion and fry until lightly browned, then add a little sugar and pepper. Sauté until the onion cubes are golden brown. Then add the other vegetables to the pot and fry everything for a few minutes. Add the water, bones, and salt to the pot and let everything simmer for 1 hour. Then remove the bones and purée the soup thoroughly until no more chunks remain. Finally, add the stock powder and cream and mix well.