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Cream of Zucchini Soup

by silvi (follow)
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The thing I love the most about winter is that I can eat a lot of soups and cream soups. Here comes my inspiration in making different soups, to try them all, if I can. Normally soups are made with cream, but I donít add cream. This way I can enjoy them every day.
Soups are filled with vegetables, theyíre delicious, cheap and so easy to make.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Makes: 3 servings

3 zucchini
2 cloves of garlic
1 onion
1 potato
Salt and pepper to taste
Fresh parsley
2 bay leaves
1 L of water,
1 L of stock

Chop the onion and garlic, cube the potato and the zucchini. Heat 1 tablespoon of olive oil into a pot and add the onion. Saute it for 7 minutes and add the garlic. Saute for 2 more minutes.
Add the zucchini and potato cubes, season with salt and pepper, add the fresh parsley, bay leaves, and stir.

Add the stock and water and bring the soup to a boil. Cook the soup for 20 minutes, or until the potatoes are cooked through.

Now you take out the bay leaves. Let the soup cool for 10 minutes and then blend it, until you reach the desired consistency.
Serve warm with some toasted pumpkin and sunflower seeds on top, freshly ground pepper and some chili flakes.

This soup is creamy without adding any cream to it. It doesn't need any cream, it's perfect just the way it is.

I like this Recipe - 7
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