Creamy Cajun Zucchini and Potato Soup

My family loves this soup. As I cook it, the house is filled with the smell of garlic and herbs, which already makes you look forward to the result.

• Ready In: 45 mins
• Serves: 4

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

Directions

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