How to make
Chop the onion and garlic and stew them very briefly on low heat in the butter.
Add the zucchini without peeling them, but cut them into cubes.
Pour the water with a cube of vegetable broth dissolved in it (or a spoonful of vegetable spice) and boil (stew) under a tightly closed lid over medium heat for 16 minutes.
Remove it from the heat, add the cream or cream cheese, black pepper and as much salt as you like and blend it into a fine consistency.
I have used zucchini with a dark green peel, from which the zucchini soup acquires a pleasant greenish color.
Due to the fact that the cooking time is optimal, this cream soup is very healthy, because the vegetables retain all their useful ingredients and vitamins and from prolonged cooking most of them would be lost.
The quickest and most economical zucchini cream soup is ready.
