Summary

Ingredients

• 750 g zucchini
• 450 g potato (s)
• 2 onions)
• 2 cloves garlic)
• 4 tablespoon olive oil
• 750 ml vegetable stock
• 0.5 teaspoon ½ sugar
• Salt and pepper from the mill
• Parmesan, freshly grated
• 1 small chilli pepper (s), optional

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Instructions

1. Cut the onions into cubes, cut the garlic into fine slices and sauté both in olive oil until translucent. Peel the potatoes, cut into cubes and sauté them. Deglaze with the broth, bring to a boil and simmer for 5 minutes. If you like it a little hotter, you can now add a small chilli pepper to the soup. Cut the zucchini into cubes, add and simmer the soup for another 10 minutes.
2. Mash the soup roughly with a potato masher and season with salt, pepper and sugar. Place on plate and sprinkle with grated parmesan. Serve with chiabatta or country bread.