How to make
Coarsely chop the leeks, onions and garlic and fry them in olive oil for 5 minutes. Meanwhile, cut the zucchini into pieces and add them to the onions. Stew for 2 minutes with a little salt.
Pour the vegetable broth and boil with the lid on for 20 minutes on medium to high heat.
Add the yogurt, black pepper and avocado pieces. Liquidize, until a smooth mixture is obtained. Season with more salt, if needed.
Cut the aromatic cheese into thin pieces (if using parmesan, make it into flakes). Any type of hard, mature, strong-flavored cheese is suitable.
Distribute the soup into bowls and distribute the cheese and sprinkle with a little dried parsley over each portion. Amazing cream soup!
