Creamy squash soup

Zucchini Cream Soup is a delicious summer soup that can be prepared very quickly and easily. A fairly low calorie soup that does not require any special culinary skills. Here's how to cook it!

Ingredients

• Zucchini - 3 Pieces
• Apple - 1 Piece
• Potatoes - 2 Pieces
• Onion - 1 Piece
• Garlic - 1-2 Cloves
• Greens - 3-4 Pieces (dill, parsley, sorrel)
• Milk - 100 Milliliters
• Water - 750 Milliliters (or broth)
• Olive oil - - To taste
• Cheese - - To taste
• Salt, pepper - - To taste

Directions

1. Cut the zucchini into rings. Onions - quarter rings, peel the apple, remove the core and cut into small pieces, peel and rub the potatoes on a coarse grater. Then pour the olive oil into the pot where we will cook the soup, heat it and add the onion. Fry it until half transparent.
2. Then add potatoes, apples, zucchini. Fry everything lightly (but in no case do we fry it) and fill it with water or broth.
3. Bring to a boil, reduce the heat to a minimum and cook, covered, until tender (about 15 minutes). 5 minutes before cooking, add finely chopped garlic, chopped herbs.
4. Remove from heat, grind with a blender, salt, pour in milk, cheese. Cook for about 5 more minutes, stirring thoroughly.
5. Done!