It is winter, it is cold and it is the perfect time to cook soups and creams. One of my favourites is this zucchini cream: not only because of how yummy it is, but also because it is super easy to make.

Besides, I love zucchini for its versatility and because it is so rich in vitamins, minerals, and plant compounds. It may offer several health benefits, ranging from improved digestion to a lower risk of heart disease. Zucchini may aid your bones, thyroid, and prostate. If you’re curious, try adding this soft, mild fruit to your diet today, try this cream.. I promise you won’t regret it!

You will need:

8 zucchinis
1 onion
1 pepper (I generally use a green pepper but only had a yellow one and it tasted just as good)
3 garlic heads
one small potato (or sweet potato)
salt, pepper, oregano to taste.
avocado oil

Instructions:

– Cut the onion and the pepper in 4.
– Cut the garlic heads in small pieces.
– Peel the potato and cut it in cubes (they don’t need to be super small).
– Cut the zucchinis in small cubes
– Take half of the onion, half pepper, 2 garlic heads and the potato and cook them with 4 cups of water. Add salt, pepper and oregano to taste.
– After 10 minutes, add the diced zucchinis.
– Let it simmer until you see both the potato and the zucchinis are soft.
– Simultaneously, take what’s left of the onion, the garlic and the pepper and cut in small pieces. Sauté this in a bit of avocado oil, keeping the heat low and letting the veggies really cook and develop flavour. 
– You will blend the sauté with what’s in  your cooking pot. Do not use all the liquid, or your cream will end up being very liquid. This ultimately depends on you, but if you use all the liquid at first then there’s no coming back!
– Simmer the cream just a few minutes and wait around 10 minutes to serve!

Make sure to comment below if you try this and share with your peeps!!