"Thick and velvety zucchini soup"
5 medium sized zucchini, chopped into 3-4 cm pieces (cut off and discard the ends, do not peel)
3 medium sized potatoes, chopped into approx 3-4 cm cubes
1 large onion, roughly chopped
approx 1 heaped Tbsp chicken stock powder (I use Maggi)
salt and cracked black pepper to season
Add the zucchini, potato and onion to a large large saucepan and add water until they are just covered.
Sprinkle the chicken stock powder over the top, season with salt and pepper and let simmer until the vegetables are tender. Remove the saucepan from heat and blend with a stick mixer to a thick smooth soup.
Serve with a dollop of fresh cream.