Creamy squash soup with potatoes and garlic

A dish with a delicate creamy taste. In addition to it, you can serve croutons or just fresh baked goods.

Ingredients

• Zucchini 4 pieces
• Onion 1 piece
• Potatoes 2-3 pieces
• Garlic 1 clove
• Vegetable oil 1 tbsp. a spoon
• Broth or water 1 200 ml
• Salt taste
• Greens taste
• Cream 60 ml

Directions

1. Cut the courgettes, onions and potatoes into large pieces. Pass the garlic through a press.
2. In a saucepan, heat the oil over medium heat and brown the vegetables for 5-6 minutes. Stir so that nothing burns.
3. Add broth or water, salt, bring to a boil and simmer over low heat for 20-25 minutes, until the potatoes are tender.
4. Remove from heat and leave for 5-7 minutes. Then add the chopped herbs and puree the vegetables with a blender.
5. Pour the cream into the puree, stir and heat over low heat. Do not bring to a boil.