The soup is a forgotten treasure You only need 300 g zucchini

This creamy zucchini soup is cooked in just 30 minutes with just a few ingredients.

Every year when the zucchini season is in full swing from June to the beginning of October and huge quantities of zucchini are on offer at the markets, I like to cook zucchini soup the most.

1 white onion
500 g carrots
2 cloves of garlic
300 g zucchini
2 tbsp germ oil
1 tsp sugar
3 tsp vegetable stock
50 ml whipped cream
Chilli pepper

Preparation

see continuation on the next page