Summer vegetable soup with zucchini

Hach, here's the summer. For a few days he is finally back and invites you to barbecue and ice cream. That's why the kitchen stayed relatively cold with me in the last few days. We were either with friends or grilled, as the weather is, ne Zorra? 😉

This has accumulated a bit of what's left of my fridge, which now had to be processed. And what about a bunch of vegetables closer than not a quiche, but a quick soup to conjure up, which I can take tomorrow as well as good lunch with the office.

The whole thing is also ratzfatz prepared, so that you can quickly jump back into the sun.

Pretty, the soup is not, but the more aromatic!

Summer Vegetable Soup with Zucchini

for 2-3 servings

1 large onion

1-2 garlic cloves

2 medium potatoes

3 small zucchini

1 large stick of leek

1 carrot

as needed 1 tsp organic vegetable broth powder

2 tbsp crème fraîche + 2-3 tsp to serve

olive oil

salt, pepper, nutmeg

fresh herbs to taste

Heat some olive oil in a large saucepan. the onion and garlic, dice finely and sauté in olive oil.

Peel the potatoes, e dice finely and sauté.

Clean the courgettes, dry them and cut into small pieces. Clean leek and cut only the white and light green in rings. Peel the carrot, cut into thin slices and add to the pot.

Stir the vegetables for a few minutes, then pour about 1.5 l of boiling water, stir in the vegetable broth powder as needed, and open the lid Place the pot and simmer gently for about 10 minutes until the vegetables are soft.

Puree with the blender directly in the pot, season with salt, pepper and fresh grated nutmeg and stir in 2 tablespoons of crème fraîche.

Distribute on large soup bowls and put a dollop of crème fraîche in the middle for serving. Sprinkle with fresh chopped herbs such as chives, parsley or thyme and serve immediately.

Also very warm when warmed up.

A quick and very aromatic vegetable soup that can of course be varied.