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

So First peel the onion, garlic and carrots, chop them both finely.

Then cut the carrots and washed zucchini into cubes.

Next, sauté the carrots with peppers in oil, add sugar and let it caramelize briefly, then add the onion and zucchini and fry.

Then add 1 liter of water and bring to the boil, then stir in the bouillon and cook covered for about 15 minutes.

Now puree the soup with a hand blender.

Then add the cream and season with salt and pepper. Mini dumplings go well with this.

Enjoy!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