Zucchini cream is a recipe for a light, low-calorie cream soup. It is a highly nutritious, light dish that is ideal for both a diet and a small child. Preparation is quick and extremely simple, the ingredients are easily available and the taste is really great 🙂

Ingredients:

1 large zucchini (600-700g), diced
1 large onion, diced
3 garlic cloves, diced
800 ml hot vegetable stock (I used three homemade broth cubes)
2 tbsp cream 18%
1 tablespoon of olive oil
spoon of chopped parsley
salt and pepper to taste

Procedure:

In a large pot with a thick bottom, heat the olive oil. Glaze the onion and garlic in olive oil. Add the zucchini and cook for 7-10 minutes together over low heat, stirring occasionally. Pour the broth over it, add the parsley and cook together for 15-20 minutes, until the zucchini is tender. Remove from heat and blend the soup into cream. Add cream and mix thoroughly. Season with salt and pepper to taste. Serve with cherry tomatoes, fried zucchini slices, a teaspoon of cream and other favorite ingredients such as croutons 🙂

Enjoy!