Broccoli-Zucchini Cream Soup

Ingredients

• 150 g broccoli florets
• 100 g zucchini
• 1 onion
• 1 Garlic clove
• 1 tsp Rapeseed oil
• 300 ml Vegetable broth
• 200 ml milk
• 2 tbsp Sour cream
• Salt
• freshly ground pepper
• mint
• dill
• 1 slice toast bread
• 1 tbsp garlic butter

Instructions

1. 1.

   Wash the broccoli and zucchini. Dice the zucchini. Peel and cube the onion and garlic.

2. 2.

   Heat the oil, sauté the onion and garlic until translucent.

3. 3.

   Add the broccoli, zucchini, a pinch of mint and dill; cook for about 5 minutes while stirring.

4. 4.

   Pour in the broth and simmer for about 15 minutes until tender.

5. 5.

   Stir in half the milk, bring to a boil, then blend until smooth.

6. 6.

   Fold in the sour cream, season with salt and pepper.

7. 7.

   Heat the remaining milk and froth it into foam.

8. 8.

   Cube the toast bread and toast it in a pan with butter.

9. 9.

   Serve the soup in bowls, topped with milk foam, dill, mint, and toasted croutons.