Summary

Ingredients

• 1 zucchini
• 4 carrot (s)
• 5 medium potato (s)
• 0.5 ½ onion (s)
• some milk or cream
• some salt and pepper
• nutmeg
• rosemary
• 1 tablespoon herbs (garden herbs, frozen or chives, cress, parsley and dill)
• some olive oil
• water

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Instructions

1. Peel the onion and then chop it. Heat the olive oil in a saucepan and sauté the onion cubes. Meanwhile, wash and peel the remaining vegetables (not necessary with zucchini) and cut into small pieces.
2. Add the vegetable pieces to the onions and sauté briefly, add enough water to the pot so that the vegetables are completely covered with water. Salt the water and add a little rosemary.
3. Bring to the boil and simmer for about 20-30 minutes. Turn off the stove and use the potato masher or hand blender to chop the vegetables until they are pulpy (I also like it with pieces).
4. Now add milk and a little more water until the soup has the desired consistency. Season to taste with salt, pepper, sugar, nutmeg and herbs.