Creamy zucchini soup (Print Version)

# Ingredients:

→ For the soup

01 - 100 ml of cream or two dollops of fresh cheese

02 - 3 medium zucchinis (around 600 g), sliced into rounds

03 - 1 medium-sized potato, peeled and diced

04 - 1 clove of garlic, minced

05 - 2 tablespoons of olive oil

06 - 750 ml of vegetable or chicken broth

07 - Salt and pepper, to taste

08 - 1 onion, finely chopped

→ For the topping

09 - A few sprigs of fresh parsley or basil

# Instructions:

01 - Warm the olive oil in a large pot over medium heat. Cook the garlic and onion, stirring now and then, until they’re soft and clear.

02 - Toss the potato and zucchinis into the pot. Stir and let them cook for a couple of minutes. Add the broth, let it come to a gentle boil, then simmer for 15-20 minutes until the vegetables are very soft.

03 - Take the pot off the heat. Use a blender to puree the soup until it’s smooth. Stir in the cream or cheese until fully mixed. Taste and adjust seasoning if needed.

04 - Pour the warm or chilled soup into bowls. Pop a few basil or parsley leaves on top for a fresh finish.

# Notes:

01 - For a plant-based version, swap cream for coconut milk or any dairy-free option.

02 - A pinch of curry or cumin spices it up nicely.

03 - Keeps in the fridge for up to two days.

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