This zucchini soup is addicting

How to make pumpkin soup simple, without artificial additives?

contents

1 large onion(s)
¼ celery
1 leek/h
2 carrots
2 small zucchini
4 large potatoes
200 grams of cream cheese
2 bay leaves
salt and pepper
Thyme
salty
1 liter of water

preparation

First, sauté the finely chopped onion in a little hot oil until translucent, add the washed and sliced leeks and cook with it. Wash and sort the celery, carrots and zucchini. Grate it coarsely and sauté the onion and leek in the same pot with a little water. Add bay leaf. Peel and dice the potatoes and add. Then add 1 liter of water according to your taste. Cook vegetables and potatoes until cooked. Then stir in the cream cheese and season with salt, pepper and herbs to taste. Serve hot.

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