120 g potato COLOMBA
1 cube of chicken stock or vegetable stock
400 g courgettes
2 cloves garlic
120 g of melted cheese
salt and pepper



Peel the potatoes and cut into small cubes. Rinse under cold water, drain and place in a bowl with 3 tablespoons water. Add salt and pepper and cook covered in microwave at full power for 5 to 8 minutes until the flesh potatoes before melting.
Meanwhile, pour the 40 cl water in a saucepan. Add bouillon cube and bring to boil. Discoveries per zucchini slices, peel and crush garlic. Add the broth and simmer for 15 minutes. Check for doneness zucchini and mix the contents of the pan then add the potatoes and cheese and blend again. Add salt and pepper. Serve hot or warm.

Idea: add herbs (parsley, coriander, lemon thyme, ...) in the mix.


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