Creamy zucchini soup - recipe with step-by-step photos

Ingredients:

• 200 milliliters of water
• 2 medium zucchini
• 2 spoons with sunflower oil
• 1 onion
• 1 potato
• 1 clove of garlic
• 1 laurel leaf
• some parsley
• salt and pepper

Clean and cut the zucchini in small cubes.

In a pot, add the sunflower oil and when hot, add the chopped onion and the chopped garlic.

Let them simmer for a few minutes.

Meanwhile clean and cut the potato in small cubes. Add it in the pot and let it simmer for a minute.

Add the chopped zucchini and let it simmer for 3-4 minutes mixing from time to time until the water from the zucchini evaporates a bit.

Add the laurel leaf and the water. Cover the pot and let it boil at slow fire for 20-25 minutes or until the potato is tender.
 

When ready, take out the laurel leaf and add the chopped parsley, the salt and the pepper.

Mash everything together with a blender.

If you want you can stray the soup and you will have a fine, silky soup. But if you blend well the result it´s the same :) .

You can serve it with some croutons or some crispy bacon.
Enjoy!