This easy creamy zucchini soup is perfect for summer! It’s light, healthy and fast to make. If you don’t feel like eating this soup warm, then why not eat it chilled? It’s pretty refreshing!

Step 1: Ingredients:

650g Zucchini

3 Large Potatoes

1 Large Onion

Butter or Extra Virgin Olive Oil

Salt and Pepper to Taste

Step 2: Directions:

1. In a large pot heat up the oil/ or melt butter. Add onion, thinly sliced and saute for a few minutes on medium heat.

2. Meanwhile wash, peel and dice zucchini. Throw it in the pot and cover with a lid. Saute for 5 minutes or until the zucchinis have reduced their size.

3. Wash, peel and dice potatoes. Throw them in the pot. Pour over 1 liter of cold water. Bring to the boil. Add salt. Reduce the heat to low-medium and simmer until the vegetables are soft.

4. Puree the vegetables using a hand blender.

5. Taste it. Add pepper and more salt, if needed.

6. Serve warm or chilled!