Serves 4

20 minutes preparation time 

• 500 g zucchini
• 150 g floury potatoes
• 1 onion
• 1 clove of garlic
• 1 sprig of fresh lemon thyme
• 1 lime
• Salt and pepper to taste
• 2 tbsp sour cream/whipping cream, to taste
• 1 l water / vegetable stock
• Oil for frying

Preparation:

Peel and finely chop the onion and garlic. 
Wash the potatoes and zucchini and cut them into small pieces.
Wash the limes thoroughly, grate the zest and squeeze out the juice.
Sauté the chopped onion and garlic in a little oil, then add the chopped zucchini, potatoes and grated zest and fry briefly.
Pour in the water/vegetable stock, add the lime juice and simmer for 10 minutes. 
Meanwhile, wash and chop the lemon thyme. 
After cooking, purée the soup until smooth. Season with salt, pepper and lemon thyme, and finish with sour cream or whipping cream.

Delicious both cold and hot!