For the zucchini soup, peel and chop the onion, garlic and potatoes. Chop zucchini, carrots and chili with peel. Sauté everything together in a pot with olive oil for about 15 minutes.
Add 1.5 liters of water and bring to a boil. Add the vegetable stock cube, season with salt and pepper.
Cook everything for about 20 minutes until soft, then remove from heat and finely puree with a blender.
Now season the zucchini soup with a pinch of nutmeg and the 8 herbs.