Cream of zucchini soup

Compound:

• young zucchini - 2 pcs
• potatoes - 2-3 pcs
• onion - 1 pc.
• garlic - 2-3 cloves
• vegetable broth or water - 1 liter
• vegetable oil for frying
• parsley
• salt
• ground pepper
• For vegetable broth you will additionally need:
• 1 bulb
• 1 carrot
• parsley or dill
• 1 bay leaf
• 3-5 peas of allspice and salt

Cooking:

1. Cooking vegetable broth.
2. Peel the carrots and cut lengthwise into 2 halves.
   We clean the bulb.
3. We separate the leaves of the greens from the stems (we use the stems for cooking the broth, and add the greens to the finished soup).
4. Cook at a low boil for about 20 minutes. Salt at the end of cooking.
5. We filter the finished broth through a colander (vegetables can be removed from the broth and thrown away - they have already given up their taste and useful properties).
6. Peel the zucchini, cut into small pieces or rings.
7. Cut the onion into half rings, chop the garlic, cut the potatoes into cubes.
8. Heat vegetable oil in a saucepan. Saute onion and garlic until soft (3-4 minutes).
9. Add zucchini to the onion, mix, and fry, stirring occasionally, 5 minutes.
10. We spread the potatoes, mix and keep on fire for another 1-2 minutes.
11. Pour hot broth (1 liter) into the pan with zucchini and mix. Cover the pot with a lid and cook the soup at a low simmer for about 15 minutes or until the vegetables are tender.
12. Using a blender, puree the vegetables.
13. Pour the finished soup into bowls and decorate with herbs.
14. If desired, croutons can be added to the zucchini cream soup.