Zucchini Soup

For the zucchini soup, melt butter and finely chop garlic and onion; cook in butter over about half the heat until translucent.

Cut zucchini into quarters and scoop out. Usually leave 1 or two inches from the edge that still have firm flesh. I also peel the zucchini, which makes the soup taste finer.

Cut the peeled and cleaned zucchini pieces into cubes of about 2 cm and also sauté them in the butter until they are a little brown.

Then pour in the water, add the soup powder, pepper and salt, and nutmeg if you like. Cook everything for about 10 min, then puree with a blender, but take away some pieces of zucchini before and add them back to the soup afterwards.

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