Creamy Zucchini Soup

Ingredients

• 1.5 kg zucchini
• 250 g large, waxy potatoes (2 large, waxy potatoes)
• 1.5 l vegetable broth
• 100 ml heavy cream
• 2 cloves garlic
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 1 handful basil

Instructions

1. 1.

   Peel the potatoes and cut them into small cubes. Also peel and cut the zucchini into cubes. Bring the vegetable broth to a boil and add the potato and zucchini cubes.

2. 2.

   After about 10 minutes of cooking time, finely chop the peeled garlic and stir it into the soup. When the vegetables are very soft, puree the soup with an immersion blender. Stir in the cream and season with salt, nutmeg and pepper. Bring to a boil again briefly and puree again. If the soup is too thick, add a little more broth or water, then season again. Fill the soup into large cups and garnish with basil. Goes well with toasted whole grain bread.