Summary

Ingredients

• 600 g zucchini
• 300 g carrot (s)
• 1 medium onion (s)
• 800 ml vegetable stock
• 200 ml cream
• salt and pepper
• chives

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Instructions

1. Peel and dice the zucchini. Peel the carrots and cut into slices. Cut the onion into small pieces.
2. Bring the vegetable stock to a boil. Add zucchini, carrots and onions and cook for about 20 minutes, then puree the soup. Add the cream, bring to the boil briefly and season with salt and pepper.
3. Serve sprinkled with chives.