Soup with cheese and zucchini

1. Wash the zucchini, cut off the tops and bottom, cut into circles, about 1 cm thick. Chest Ingredients: Instructions

1. Wash the zucchini, cut off the tops and bottom, cut into circles, about 1 cm thick. Peel the potatoes, cut into small cubes, about 1 cm. Peel and cut the onions. Peel and finely chop the garlic. Finely chop the green onions and parsley. Heat the oil in a saucepan over low heat and add onions. Cook for 5 minutes, stirring constantly. Add the diced potatoes and cook for another 15 minutes. Stir frequently, as the potatoes can stick to the bottom of the pan. Add the zucchini and garlic and cook for another seven minutes. Stir frequently so that the ingredients do not stick to the bottom. 2. Pour the vegetable broth, add salt, pepper and bring to a boil. Twist the fire and cook on the next fire for 12 minutes. The soup should barely boil. Grind the soup in a blender until smooth. Pour the soup back into the pan and put it on a weak fire. Add green onions, parsley and cheese. Stir to allow the cheese to completely dissolve.

Servings: 4