Zucchini cream soup

A great soup to warm your day and just make you feel better (if you're having a slight cold due to extreme temperature changes).

Omnivore approved & complimented. Which does not happen very often.

ZUCCHINI CREAM SOUP
serves: 4

1 onion
4-6 cloves garlic
2 small carrots ( or 1 medium)
3 small potatoes
2 medium zucchini
0,5 - 1 l vegetable broth
drop of olive oil
salt, pepper
season to taste

Wash & cut your veggies to small bites.

Heat a drop of olive oil. When hot add chopped onion and stir-fry for a few minutes, until the onion turns soft. Add garlic and chopped carrots. Stir fry a minute, then add potatoes and just enough water to cover it. Cover your pot with a lid and let it simmer until the potatoes are half-way cooked (they turn a bit tender, but not quite yet).

Then, add chopped zucchini to the pot, pour with vegetable broth (not too much, you don't want your mixture too liquid - add just enough to cover the veggies, you can always add more broth later on), and season to taste. Let it cook a few more minutes on low heath, until the zucchini turn tender, but not mushy.

Remove from heat and let it cool a bit, then add to blender and blend away - you don't need to blend it completely, a few solid pieces in the soup will only add to the texture.

If your mixture is too thick, return to pot, add a bit more broth and bring it to boil again.

Serve hot with some toasted garlic bread.