Zucchini soup with potatoes and herbs

Finely chop the onion and garlic. Dice the zucchini and potatoes.

Heat the olive oil or butter in a saucepan and sauté the onion and garlic over medium heat. As soon as they start to turn golden, add the zucchini and sauté for a while, stirring.

Add the potatoes, season with salt, and pour in the broth. Cover with a lid and simmer over low heat for 20 minutes or until the potatoes are tender.