Cream of zucchini or zucchini soup

Description

The soup is simple and quick to prepare. Zucchini cream soup can be served either hot or cold. Either way, it will be delicious, I guarantee it. Using the same principle, you can prepare many vegetarian soups with various vegetables. Serve with herbs and sour cream.

Instructions

1. 1

   Step 1

   Peel all the vegetables and rinse them under cold running water. Cut the potatoes and zucchini into cubes, slice the leek into rounds, and finely chop the garlic.

2. 2

   Step 2

   Place all the vegetables in a pot, pour in the broth, and bring to a boil. Season the soup with salt, pepper, and ground nutmeg.

3. 3

   Step 3

   Cover the soup with a lid, reduce the heat, and simmer for 25 minutes.

4. 4

   Step 4

   Once the vegetables are cooked, puree them using an immersion blender.

5. 5

   Step 5

   To adjust the soup's thickness, you can add a bit of broth. If the soup turns out too thin, you can evaporate the excess liquid by simmering it for about 10 minutes over low heat.

6. 6

   Step 6

   Whisk the cream into the cream soup, then season with pepper and salt again.

7. 7

   Step 7

   Serve the cream soup hot or cold, garnished with leek rings and basil leaves.