Summary

Ingredients

• 300 g zucchini, washed, NOT peeled
• 150 g carrot (s), peeled
• 1 onion (s), peeled
• 375 ml vegetable stock
• 125 g crème fraîche, possibly with pepper
• salt

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Instructions

1. Wash the zucchini (do not peel), clean the carrots and onions. Cut the vegetables into pieces, bring to the boil with the vegetable stock, cook for about 20 minutes, puree. Stir in half of the crème fraiche. Season the soup with salt and serve with the rest of the crème fraiche.