Zucchini soup with cheese curls

Name: Zucchini soup with cheese curls
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 small onion; 1 medium zucchini; 150 g Potatoes; 1/2 tsp (3 g) Oil; 1/2 TEASPOON Vegetable broth; 7-10 Tbsp salt, white pepper; 4 cherry or small tomatoes (e.g. red and yellow); 7-10 Tbsp fresh or dried thyme; 2 teaspoons (20 g) Cream cheese with buttermilk (8 % fat)

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 small onion
1 medium zucchini
150 g Potatoes
1/2 tsp (3 g) Oil
1/2 TEASPOON Vegetable broth
7-10 Tbsp salt, white pepper
4 cherry or small tomatoes (e.g. red and yellow)
7-10 Tbsp fresh or dried thyme
2 teaspoons (20 g) Cream cheese with buttermilk (8 % fat)

Directions

1
Peel and chop the onion. Clean and wash the zucchini. Grate about 1/3 coarsely, dice the rest. Peel, wash and chop the potatoes
2
Fry the onion in hot oil. Add potato and zucchini cubes. Stir in approx. 1/4 l water and stock, bring to the boil and simmer covered for approx. 10 minutes. Seasoning
3
Wash and halve the tomatoes. Mash potatoes and zucchini in the broth. Add zucchini grated and tomatoes and cook for 2 minutes. Season to taste with salt and pepper
4
Wash and chop fresh thyme. Form 2 cams from the cream cheese with 2 moistened teaspoons and place them on the soup. Sprinkle with thyme
5
If you don't want to form extra cams, the cream cheese
6
on hot days the zucchini soup tastes delicious even well chilled