Cream of Zucchini Soup with Sun Dried Tomatoes

For the zucchini cream soup, sauté 3/4 of the zucchini with the finely chopped onion and garlic in a little olive oil, season well with salt, pepper and thyme. Add the flour, stir and pour in the Knorr vegetable soup, cook for five minutes.

Add Rama Cremefine and blend with a hand blender.

Sauté the remaining zucchini cubes in olive oil and garnish the zucchini cream soup with the dried tomatoes cut into strips.

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