For the zucchini cream soup, chop zucchini, potato and onion. Sauté onion pieces in a little olive oil and add vegetable soup.
Add zucchini and potato, bring to a boil and continue cooking at medium temperature until vegetables are soft enough (about 10-15 minutes). Season to taste.
Puree with a hand blender – depending on desired consistency. Finally, squeeze in garlic and season with Rama Cremefine.
Preparation Tip:
If you like, you can sprinkle some pumpkin seeds or croutons over the cream of zucchini soup.
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