Time of preparation: 45 minutes, Easy
Ingredients for 4 people:
8.8 oz (250 grams)of potatoes,
8.8 oz (250 grams) of zucchini (peeled and cleansed of seeds),
to taste yogurt / sour cream / cream,
a few basil leaf,
salt and other spices to taste (pepper, parsley)
First peel the potatoes and cut into smaller pieces. Zucchini also peel, clean of seeds and add to the pot with the potatoes. Pour all with water and let it cook. Optionally, you can add some carrots.
When the vegetable is cooked, remove from the water and allow to slightly cool.
The water in which you cooked vegetables strained it through a colander and return to the pot. When the vegetables get cooled, put in a blender, add a few basil leaves and chop as finely as you can – in other words to get the cream.
The “cream” from vegetables, pour in a saucepan with water, add spices and put on fire just enough long to boil, and immediately remove. Your soup is ready.
Serving: Basil can be omitted, but the flavour of the soup would be like ordinary. Serve with yogurt, cream or sour cream, because the taste and texture would be much better. Enjoy!