Cream of Vegetable Soup

For the vegetable cream soup, chop onion, garlic, potatoes, carrots and zucchini. Fry onion in olive oil until translucent, add garlic and fry briefly.

Add zucchini and fry lightly. Deglaze with vegetable soup and cream. Add carrots and potatoes and simmer for about 20 minutes.

Season with salt, pepper, nutmeg and caraway and puree. Serve the vegetable soup with croutons.

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