Summary

Ingredients

• 2 onions)
• 2 carrot (s)
• 1 clove (s) garlic or garlic spice
• 2 medium potato (s) for the binding
• 6 tablespoon olive oil
• 40 g butter
• 0.75 liter ¾ vegetable stock
• 1 can coconut milk
• 600 g zucchini
• 200 g cream or sour cream or crème fraîche
• 2 tablespoon lemon juice
• 1 cup white wine,
• salt
• sugar
• pepper
• nutmeg
• Parsley for garnish

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Instructions

1. Peel the onion, garlic clove, carrots and potatoes, clean, rinse and cut into cubes. Also clean the zucchini and cut into cubes.
2. Heat a little olive oil in a pan, add the diced vegetables and sauté for about 15 minutes until translucent. Bring the vegetable stock and coconut milk to the boil and add the diced vegetables. Simmer with the lid on for 15 minutes. Remove the soup from the heat and add the cream.
3. Puree everything finely. Season with salt, sugar, pepper, nutmeg, a little lemon juice and the white wine. Arrange the soup, sprinkle with parsley and garnish with a few small raw zucchini cubes.
4. Tip: You can also garnish with thinly sliced Parmesan or a dollop of yoghurt on the soup or croutons baked brown in the pan with olive oil and garlic.