Creamy zucchini soup

Zutaten

• 4 zucchinis (approx. 800 g)
• 1 large potato
• 1 onion
• 2 cloves garlic
• 1 liter vegetable stock
• 100 ml heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Pinch of nutmeg
• Fresh basil or chives, for garnish

Zubereitung

1. 1

   Peel the onion and garlic and finely chop them. Cut the zucchinis into large pieces. Peel the potato and cut it into cubes.Heat a splash of olive oil in the soup pot over medium heat. Gently sauté the onion and garlic until translucent, about 3 minutes.Add the zucchini and potato cubes and stir everything well. Cook for 2 minutes.Pour in the vegetable stock so everything is covered. Bring to a boil and let the soup simmer on low heat for 20 minutes until the zucchini and potato are tender.Remove the pan from the heat and purée the soup until smooth with an immersion blender. Stir in the cream and season with salt, pepper and a pinch of nutmeg.Reheat the soup briefly if needed but do not let it boil again. Divide among deep plates or bowls and garnish with a drizzle of olive oil and some fresh basil leaves or chives.