Zucchini Potato Soup

For the zucchini and potato soup, first peel and finely chop the onion and sauté in a little oil in a large pot until translucent. Peel the zucchini and potatoes and cut them into pieces. Add to the roasted onion and fry briefly. Deglaze with the soup, season and simmer until the vegetables are soft.

Puree the zucchini-potato soup with a hand blender and add whipped cream. Simmer again briefly, season to taste and sprinkle with freshly chopped parsley.

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