How to cook
For the healthy zucchini cream soup add 5 tbsp. of olive oil.
Add the finely chopped onion, 2 cloves garlic and 2 carrots. Stew the vegetables for 5-6 minutes.
Add the coarsely chopped 3 potatoes and 2 zucchini (not peeled).
Pour a liter and a half of hot water (you can add a cube of vegetable broth).
Season with salt, black pepper, fresh thyme and a pinch of lovage.
Boil, until the vegetables are completely cooked.
Remove it from the heat and blend it. Add 2/3 cup (150 ml) of dairy cream, place it back onto the stove and cook it for another 2-3 minutes.
Serve the zucchini cream soup in bowls with croutons and hot chili.