How to make
Peel the potatoes and wash them. Put them in a pot. Peel the carrot, grate it and wash it.
Cut it into large pieces.
The zucchini are washed well. They are cleaned from the tips and stems. Cut them into large pieces the size of potatoes. Peel the garlic.
All vegetables are added into the pot. They are poured with water, which is just enough to cover them, so that we do not pour any of the broth. Cover with a lid and boil, until they're ready.
The spinach is washed. Towards the end, it is added briefly to stew and retain more of its useful properties. Season with salt and black pepper.
Add the milk and puree, until a homogeneous mixture is obtained. Boil for another 5 minutes, by stirring constantly. The zucchini soup is ready.
Let's also prepare the croutons, which perfectly complement the cream soup.
The bread is cut into slices. Each of the slices is cut into cubes. Put them in a large baking pan. Sprinkle them with salt, black pepper and paprika. Drizzle them with a good amount of oil and mix well. Bake, until they become crispy.
You can now enjoy the light zucchini cream soup with homemade croutons.
