How to cook
The zucchini and potatoes are cut into chunky pieces and are boiled in a large pot covered with a little water. Both the onions and garlic are added to them.
Season the vegetables with salt, mint and a little ginger.
Shortly before removing the cooked vegetables, the crumbled blue cheese and butter are added to them.
The zucchini soup is blended depending on how thick you want it to be, add warm milk (about 2/5 cup /100 ml/).
The appetizing cream soup is blended once again to become homogeneous.
Optionally, the zucchini and blue cheese cream soup is sprinkled with extra mint.