Summary

Ingredients

• 0.75 kg ¾ zucchini
• 0.35 kg potato (s)
• 1 ½ liter vegetable stock, instant
• 5 tablespoon heavy cream
• 1 clove garlic
• salt and pepper
• some parsley
• some chives

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Instructions

1. Cut the potatoes and zucchini (with the outer dark green skin - this gives a nice green color) into cubes. Put on the broth and add the diced vegetables. The whole thing now has to cook for about 7-10 minutes. Then, the cubes should still have a bit of bite, skim off some of the vegetable cubes and set aside.
2. Add about 3/4 of the chopped herbs and the pressed garlic and cook for about another 5 minutes. Now puree the soup, add the cream and season with salt and pepper. Bring to the boil again briefly and add the diced vegetables and the rest of the herbs.
3. Depending on your taste, some broth can be skimmed off before the puree and put aside in order to get the soup thicker, but if it is too thick, just add some broth again after the puree.
4. Roasted white bread cubes go very well with it as a soup. Pumpkin can also be used instead of zucchini.