Zucchini Potato Soup
Zucchini is rich in potassium, a mineral which is important for various metabolic processes and the regulation of the body's water balance. Garlic contains the essential oil allicin, which supports a healthy heart and circulation system.
Instead of basil, freshly chopped parsley also goes well. For more bite, almond flakes can be briefly roasted in a pan and sprinkled over the soup before serving.
Peel the potatoes and cut into small cubes. Peel zucchini and cut into cubes. Bring the vegetable stock to a boil in a pot and add the potato and zucchini cubes.
After about 10 minutes of cooking, press the peeled garlic through a press and add to the soup. When the vegetables are very soft, puree the soup finely with a blender. Add cream, stir and season with salt, nutmeg and pepper. Bring to a boil and puree again. If the soup is too thick, add a little vegetable stock or water, then taste again. Pour the soup into large cups and serve garnished with basil. Serve with toasted white bread, if desired.