Zucchini Parsley Soup

For the zucchini parsley soup, boil the water. Sprinkle in the soup cubes, wash the parsley and pluck the leaves from the stems.

Cut the spring onion into rings and add to the boiling water. Chop the parsley stalks and boil them as well, add spices and salt, simmer everything for about 5 minutes.

In the meantime, chop the zucchini. Add the zucchini to the soup as well, and a large part of the parsley leaves as well. After three to four minutes, puree everything.

Serve on plates and decorate with soy cream and parsley leaves.

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