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Chop the parmesan with Braun’s MultiQuick 9 350ml chopper attachment and transfer into a bowl.
Peel the onion and garlic and chop in the food processor attachment using the chopping tool as well and transfer into a bowl.
Peel the potato and grate it coarsely with the food processor attachment using the coarse shredding insert.
In the meantime, dice the courgettes with the food processor attachment using the dicing insert.
Heat the olive oil in a saucepan, sauté the diced onion, garlic and potato flakes until colourless. Deglaze with vegetable stock, bring to the boil and cook, covered, over a medium heat for about 5 minutes.
Add the courgette cubes to the soup and simmer for another 5 minutes.
Remove the soup from the heat, add cream and parmesan and purée finely with the hand blender. Season with salt and pepper and serve.
Chop the parmesan with Braun’s MultiQuick 9 350ml chopper attachment and transfer into a bowl.
Peel the onion and garlic and chop in the food processor attachment using the chopping tool as well and transfer into a bowl.
Peel the potato and grate it coarsely with the food processor attachment using the coarse shredding insert.
In the meantime, dice the courgettes with the food processor attachment using the dicing insert.
Heat the olive oil in a saucepan, sauté the diced onion, garlic and potato flakes until colourless. Deglaze with vegetable stock, bring to the boil and cook, covered, over a medium heat for about 5 minutes.
Add the courgette cubes to the soup and simmer for another 5 minutes.
Remove the soup from the heat, add cream and parmesan and purée finely with the hand blender. Season with salt and pepper and serve.
