Pour olive oil into a deep pan, add chopped leek and onions, cook over medium heat until soft. Add garlic and fry for about a minute.
Add chopped zucchini and potatoes, pour in the broth and add a sprig of thyme. Reduce heat and simmer vegetables for about 15 minutes.
Puree the soup with a blender, add salt and pepper to taste. Serve the finished soup with sour cream or natural yogurt.
Zucchini puree soup is light, delicate and tasty. Cooking such a soup is quite simple and fast; it is perfect for the whole family for lunch or dinner. Add your favorite spices and herbs if desired to further enhance the taste of the soup. Serve with croutons or croutons, cream gives the soup a delicate creamy taste and it is not immediately possible to determine what this soup is all the same prepared from.