Vellutata di zucchini e patate

Who told you this soup can only be prepared in winter? I will give you this recipe for a light and delicious zucchini that we eat in summer. To add it to the end of the Parmesan cheese makes it even more delicious.

What you need

• 5 medium zucchini (roughly sliced)
• 3 small potatoes (halved or quartered)
• 1/4 white onion (roughly sliced)
• 1 tbsp soup herbmix (like Vegeta)
• 500 ml of water 
• 100 ml of cream
• Grated old cheese or emmenthaler
• Grated Parmesan cheese
• Black pepper to taste
  

How to prepare it

1. Heat a large pan with water (just to cover the vegetables).
2. Add the courgettes cut into pieces, the potatoes peeled and cut into pieces, the Vegeta herb mix  and the quarter of white onion cut.  
3. Cover and cook over low heat for about 40 minutes.  
4. Add the cream and old cheese.  
5. Use the blender to create a cream. 
6. If too dense, add little water until you reach the most liked texture.  
7. Sprinkle with grated Parmesan cheese, add the black pepper.
8. Serve hot.