Zucchini and Potato Cream Soup

One of the culinary masterpieces made from young zucchini.

Ingredients

• vegetable broth 1 l
• potatoes 3 pcs.
• zucchini 2 pcs.
• bulb onions 1 head
• garlic 3 cloves
• vegetable oil 2 tablespoon
• parsley 1 bundle
• the ground black pepper taste
• salt taste

Directions

1. Wash the zucchini and cut into rings.
2. Fry a quarter for garnish before serving.
3. Cut onions into half rings, chop the garlic.
4. Wash potato tubers, cut into medium-sized pieces.
5. Heat vegetable oil in a saucepan, fry the onion and garlic until soft.
6. Add zucchini, heat for five minutes.
7. Add potatoes, hold for two minutes, then pour in vegetable broth, mix the ingredients, cook for about 20 minutes until the vegetables are ready.
8. Puree all vegetables with a hand blender.
9. Fry the set zucchini rings in vegetable oil, salt, and put on plates.