Lena from Mein leckeres Leben (My Delicious Life) gathered a few fresh ingredients from her garden and prepared this beautiful autumn dish.

And this is how it's done.



  • 1 green zucchini
  • 1 yellow zucchini
  • 3 floury potatoes
  • 2 cloves of garlic
  • 2 sticks of spring onion
  • 700-800 ml vegetable broth
  • 125 g crème fraîche or whipped cream
  • 2 tbsp sesame oil
  • A few fresh basil leaves
  • ½ lemon
  • Salt and pepper from the mill


Croutons and crunch

  • 4 slices black bread
  • 2 tbsp toasted sesame seeds
  • 100 g hazelnuts
  • 2 tbsp sesame oil
  • Salt and pepper from the mill


  1. Cut the zucchini into rough chunks, peel potatoes and roughly dice. Chop the garlic finely, cut the spring onion into rings.
  2. Heat the sesame oil in a saucepan. Then sauté the garlic and spring onion. Add the zucchini and potato cubes and continue to sauté briefly. Season with salt and pepper.
  3. Pour in vegetable broth and let simmer for 15 minutes.
  4. Add crème fraîche or whipped cream and basil and purée to a fine cream soup.
  5. Season the soup with salt, pepper and a little lemon juice.



  1. Cut the bread into small cubes and toast in 1 tbsp sesame oil until crispy.Add sesame seeds and a little salt, continue toasting.
  2. Roughly chop the hazelnuts and briefly toast in 1 tablespoon of sesame oil.
  3. Fry a few zucchini slices as desired and serve in the soup.
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