Onion and garlic
Set a pot with olive oil over high heat. Add the diced onion and thinly sliced cloves of garlic. Cook for about 5 minutes over medium - high heat, stirring occasionally.
Add the zucchini
Chop the zucchini (skin on), then add it to the onion and garlic. Cook for about 5 minutes more, stirring occasionally. Chop the fresh parsley and add it to the vegetables, cook for another minute, then add 450 ml of water. Cook for another 5 - 8 minutes.
Remove the pot from the heat and blend using an immersion blender. Add another 250 ml of water. Season to taste with salt, pepper and ground nutmeg. Simmer gently for 2 minutes. By not adding all the water at once in step 2, you get a smoother texture.TipInstead of an immersion blender you can also use a regular blender.
Set a small sauté pan over high heat, add a teaspoon of oil and lemon slices. Sauté for about 2 minutes.TipIf you will garnish your creamy zucchini soup with baby zucchini and swiss chard as well, then add the halved zucchini and cleaned swiss chard to the pan and sauté for 2 minutes.
Serve the creamy zucchini soup with lemon in a bowl. Garnish with sautéed lemon. You can also add fresh nasturtiums, chopped chili, sour cream, sautéed baby zucchini and / or sautéed swiss chard. Enjoy.