My garden is blooming more than ever, and I’m a bit desperate to harvest. Unfortunately we’re not at that point yet, but I can eat the zucchini blossoms for the time being. I didn’t want to fill and fry them again, because that’s just not healthy. Instead, I made a quick soup, as I read this was an option. It was easy to make, very creamy and very good! A great filling lunch, and I found pleasant to eat even on a hot summer day. I will definitely cook this again!

Ingredients
10 zucchini blossoms, washed and cut into slices
1 medium carrot, peeled and chopped
1 large potato, washed, peeled and chopped
2 tbsp corn
1 small zucchini, chopped
1 medium onion, chopped
1 tbsp celery root, chopped
chilli powder
1 tsp butter (or vegetable oil, for a vegan version)
three cups vegetable broth
parsley and pepper to taste
25ml whipping cream (ommit or substitute with a vegan cream alternative)

Cut the onion into large pieces. Melt the piece of butter in a medium-sized pot and add the onions and fry them for about two minutes. Add the zucchini, the carrot, the potato and the corn and continue to fry while frying, another two minutes.  Cover with vegetable broth and let boil for about ten minutes. Season soup with pepper and parsley and then puree the soup using a hand blender. Add the whipping cream, let boil once more and then serve while hot, perhaps garnished with a piece of parsley.Yay, for Golden Blossom Cream Soup!