Creamed zucchini soup with chicken broth

Peel the onions, dice them into small cubes, and transfer to a pot with heated olive oil. Stirring, sauté the vegetables over medium heat until they acquire a light golden hue.

Peel the garlic cloves and slice thinly. Add the garlic to the onion and mix. Continue sautéing the ingredients together for 1-2 minutes.

Wash the carrots, peel them, and grate them on a large grater. Add the carrots to the sautéed vegetables. Stir and continue to fry the vegetables together for another 3 minutes.

Wash the zucchini, trim the ends, and cut the vegetables into small cubes. Young zucchini can be left unpeeled, while more mature vegetables should have the skin and seeds removed in advance. Place the chopped zucchini in a pot. Stirring occasionally, fry the vegetables together for 3-4 minutes.

Wash the potatoes, peel them, and cut into cubes. Add the vegetables to the pot with the remaining ingredients.

Pour in the hot chicken broth. Add the bay leaf and black allspice for aroma. Cover the pot with a lid and bring the broth to a boil. Simmer the soup over low heat until the vegetables are tender.

Remove the pot from the heat, take out the bay leaves and allspice peas from the soup. Blend the zucchini soup using an immersion blender until a smooth creamy consistency is achieved.

Pour heavy cream into the soup.

Add salt and spices to taste, stir. Return the zucchini soup puree to the stove, bring it to a boil, then turn off the heat.

Ready zucchini cream soup with cream pour into individual serving bowls. Garnish each portion with fried zucchini slices, croutons, and fresh herbs.

Enjoy your meal!