Zucchini Soup (Courgette Soup)

For 2 persons

Ingredients:

2 Courgettes
1/2 Tablespoons Olive Oil or Butter
1 Tablespoon Fresh or dried oregano
1/2 Teaspoons Salt (I use Croatian sea salt)

1 Teaspoon Asafoetida (optional)
2 Teaspoons Fresh or dried Thyme (optional)
2 Teaspoons Fresh Parsley (optional)
1 Teaspoons Grounded pepper (optional)
100 cc Milk or cream (optional)

Needed:
1 Pot, stove, wooden spoon (for stirring), lid, and a hand blender;
you could put it in a regular blender, but watch out with boiling soup, if it's glass it might brake, and if it's plastic it might damage the plastic. Either way let it cool off, or add cold water).

Heat the Olive Oil.
Add the Asafoetida (this step is optional)
Chop the Zucchini in small pieces and fry in Olive Oil*.
Add the ground pepper (optional), thyme (optional), and oregano.
Fry for 5/10 minutes. Add boiling water. Add salt.
Cook for 5/10 minutes, put on low heat and cover with lid. Blend for 1 or 2 minutes with the hand blender.

Take another pan and then sift through a skillet, push it through with a wooden spoon.

Optional: Serve with Fresh Parsley and bread or croutons (old bread baked with Olive Oil and Salt and spices).
Serve with Salad and Fried Tofu.


*Always heat the oil enough. Usually till it almost smokes, this avoids the vegetables sticking to the pan. And add the Zucchini/Courgette in batches while cutting so the oil does not cool off.