A mild and creamy soup for a summer day.

Serves: 4 – 6 people


2 medium potatoes
2 small zucchini (600 g)
1 small yellow onion
1 clove of garlic
4 tablespoons olive oil
800 ml water
broth concentrate for 1 liter
400 ml coconut milk
salt and black pepper to taste
50 g almond flakes (optional)
chopped parsley for decoration


Peel potatoes and cut in small cubes. Wash and cut the zucchini in 3 cm big cubes. Peel the onion and garlic and cut fine. Sauté the onion and garlic in the olive oil and add the potatoes and zucchini. Add the water and the vegetable broth. Let boil for 20 min or until all vegetables are soft. Meanwhile toast the almond flakes until golden, be careful not to burn them. Mix the cooked vegetables with a hand blender, add the coconut milk and heat the soup up again. Mix smooth and add salt and pepper to taste. Decorate with the almond flakes and parsley.