Zucchini puree soup with milk and cottage cheese

The soup is very light and extremely tender. Garlic gives it an amazing aroma, and curd gives it a piquancy.

Ingredients

• Zucchini 1 kg
• Garlic 2-3 cloves
• Vegetable oil 1-2 tbsp. spoons
• Cottage cheese 4-5 Art. spoons
• Milk 750 ml
• Greens taste
• Salt taste
• Ground black pepper taste

Directions

1. Cut the courgettes into small pieces. Pass the garlic through a press.
2. Heat oil in a skillet. Fry the zucchini for 5-7 minutes over low heat.
3. Add the garlic and cook for another 15-20 minutes, until the vegetables are tender.
4. Transfer the zucchini to a blender bowl. Add cottage cheese, hot milk, herbs, salt and pepper. Whisk to make a puree.
5. Use any greens you like.