Cream of Vegetable Soup

For the cream of vegetable soup, chop the greens (omit the parsley root). Cut the zucchini into small pieces as well.

Chop onion and sauté in hot fat, add chopped vegetables and sauté. Pour 3/4 of water, add bouillon cubes, thyme and lovage and simmer gently for about 10 minutes.

Stir in whipped cream and puree everything with a hand blender. Season the vegetable cream soup with salt and pepper.

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