Zucchini Carrot Soup

For the zucchini-carrot soup, peel zucchini, remove seeds and cut into pieces. Peel carrots and potato as well and cut into pieces.

Chop onion and garlic and fry in a little fat. Add zucchini pieces and sauté for about 5-10 minutes, stirring occasionally.

Add potato and carrots, season with salt, pepper and grated nutmeg, pour soup and cook until soft.

Finally, add the cream and bring to the boil again. Remove the soup from the heat and puree the zucchini-carrot soup.

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