members recipes

Ingredients
Olive oil or butter to fry

1,5 liter of water

2,5 onions, chopped

3 garlic, chopped

1,5 kg zucchini, chopped

0,5 kg potato, peeled and diced

10 cocktail tomatoes, split into two

0,5 vegetable or chicken stock

1 dl cream

1 dl natural yoghurt

Shredded mozzarella

Season with salt, pepper and basil

Crutouns and lime or lemon juice to serve

Method
Fry the onions and garlic on high a heat until soft, remove from the pan and put them into a bowl. Keep the pan hot and add the potatoes (and more olive oil/butter). Fry on low heat until the potatoes are soft and golden brown.
Add 1,5 liter of water and the stock in a big saucepan, bring to boil and add the rest of the ingredients. Reduce the heat and let the soup cook for 20-30 minutes, the soup is finished when the zucchini is soft and clear.

Sprinkle your soup with mozzarella and add some lime/lemon juice and crutouns to make it extra crispy and nice!