For the zucchini cream soup, sauté onion in oil until soft, add diced potatoes and sliced zucchini, press garlic clove through a press and add.
Fill up with water, add kitchen herbs and possibly season with grainy beef broth, cook for about half an hour. Strain and season with salt, pepper and cinnamon.
Before serving, refine the zucchini cream soup with freshly grated Parmesan cheese or with a dab of crème fraîche.
Preparation Tip:
Prepared with fresh herbs, the cream of zucchini soup tastes the very best. If you like to cook with fresh herbs, it is best to get kitchen herbs in pots - so you always have everything ready!
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