Quick Zucchini Cream Soup

For the quick zucchini cream soup, peel the onion and potatoes, chop the onion, potatoes and zucchini into small cubes. Heat the oil in a pot, sauté the onion and potatoes until translucent and pour in the water.

Cook until the potatoes are soft. Add the zucchini and cook for about 10 minutes. Remove the pot from the stove and puree with a blender. Season to taste and, if the soup is too thick, thin it slightly with water. Serve the quick zucchini cream soup.

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