Zucchini Soup

For the zucchini soup, sauté the onion and garlic in oil, add the potatoes, pour in the vegetable soup, cover and cook for about 10 minutes.

Then cook the diced zucchini for 5 minutes, add whipped cream and parsley to the soup and whip with a hand blender. The zucchini soup is best served with baked peas as a garnish.

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