zucchini cream soup

A hearty zucchini cream soup - just the thing for cold days. Now that winter has arrived, we have another soup recipe for you for these cold days. The soup is quick to prepare and warms you wonderfully from the inside. And with the dollops of cream, it's a real eye-catcher, in our opinion. Or what do you think?

This is what you need:

3 zucchini

2 potatoes

2 onions

1 clove of garlic

2 tablespoons of oil (e.g. rapeseed oil)

125 ml vegan cream

1 liter of vegetable broth

Makasol Mediterranean herbal salt

Optional: gluten-free bread as topping

And here's how it works:

1. Cut the zucchini, potatoes, onions and garlic into cubes. Heat 2 tablespoons of oil in a pan. Sauté the onions, add the potatoes, zucchini and garlic and fry briefly.

2. Add 1L vegetable stock. Simmer over low heat for 30 minutes.

Puree with a hand blender.

3. Season to taste with vegan cream and Makasol Mediterranean herb salt. Optionally serve with bread cubes.

Photo(s): Nina Friedl