Ingredients

• 2 zucchinis
• 2 cloves garlic
• 2 tbsp butter
• 2 vegetable bouillon cubes
• 100g fresh herb cream cheese

Instructions

Clean the zucchinis and cut into cubes. Peel and chop the onion and garlic. Heat butter in a soup pot. Sauté onion and garlic for about 2 minutes. Add zucchini and cook gently for about 8 minutes. Crumble the bouillon cubes over it and add 700 ml water. Bring to a boil and simmer gently for about 5 minutes. Puree the soup with an immersion blender and add cream cheese. Heat through for another 2 minutes.