For the zucchini soup, sauté the finely chopped onion in a pot with butter until translucent. Add the diced zucchini and potatoes and sauté, add crushed garlic.
Pour in vegetable soup, season with salt and pepper and cook with the lid closed for 10 minutes until soft.
Puree the finished zucchini soup with a blender, bring to the boil again, stir in crème fraîche and serve sprinkled with parsley.
Preparation Tip:
Zucchini soup is low in calories, high in vitamins and easy to digest - just the thing for a light meal!
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