Creamy Cajun Zucchini And Potato Soup - cooking recipe

Ingredients

25 g butter
100 g onions
1 garlic clove (add more if you like)
2 potatoes, cubed
2 -3 zucchini
750 ml chicken broth (for vegetarians) or 750 ml vegetable broth (for vegetarians)
1 pinch cayenne pepper
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon basil
salt
175 ml cream

Preparation

Melt butter in a pan, add onions and garlic.
Saute for 5 minutes and then add potatoes.
Take about 100g potatoes after 8-10 minutes and put aside.
Add zucchini and cook for 3 minute.
Meanwhile heat chicken broth, herbs and spice in a pot.
Add vegetables from the pan and bring to boil.
Reduce heat and leave to cook for 40 minutes.
Fill in a blender and puree.
Reheat the soup and add the cream.
Do not boil!
Serve in bowls decorated with the leftover potato cubes.