Zucchini soup with chorizo ​​and nasturtiums

Ingredients for 3 servings:

• 800 g zucchini, yellow and green
• 100g chorizo
• 100g Camembert(s)
• 2 cloves garlic
• ¼ tsp salt, alternatively nasturtium salt
• 8 nasturtium leaves
• 100 g cream
• e.g. vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with Camembert

Wash and roughly chop the zucchini and cook with the garlic and a little vegetable stock. Remove the seeds beforehand if they’re already too large. I didn’t peel the skin. Add the nasturtiums and let them cook, then add the cheese shortly before the end of the cooking time. Meanwhile, chop the chorizo. When everything is cooked, puree the mixture with a hand blender, then add the chopped chorizo, stir in the cream, taste, and add salt if needed. The cheese and sausage add a good amount of flavor; I didn’t need to add any other seasonings. Vegetarians can simply omit the sausage.