Summary

Ingredients

• 2 zucchini
• 2 carrot (s)
• 1 onion (s)
• Garlic
• 1 piece (s) ginger, thumb width
• 500 ml water
• salt
• pepper
• Vegetable broth, grained
• some oil
• some Milk
• some fresh goat cheese

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Instructions

1. Wash and peel the carrots, wash the zucchini too. Cut both into small pieces. Peel and chop the onion, peel the ginger.
2. Heat some oil in a saucepan and add the onion pieces. If you like, you can also add some garlic and sauté with it. Then add the remaining vegetables and sauté briefly. Personally, I always find the roasted aroma very tasty. Then add about 1/2 liter of water, put a lid on it and cook the vegetables until the carrots are fairly soft.
3. Take the pot off the plate and use the hand blender to chop everything up. Dilute with milk if you like. When a creamy consistency has developed, the soup can be seasoned with spices and vegetable broth. The addition of fresh goat`s cheese is particularly tasty.
4. The soup warms and is ideal for uncomfortable autumn days.