In a large frying pan heat the butter, add the finely chopped onion, sliced courgette and small cubes of potato. Fry over low heat until the onion is translucent and the potato is tender. In the end, you can increase the heat and brown the vegetables (carefully, don’t burn them).

Put the fried vegetables (cooled) into a blender, add the broth and parsley. Blend until it’s smooth and creamy. Finally, season with salt and black pepper to taste.

Pour the prepared soup into a pot and heat it to the desired temperature. Serve with toasts. Enjoy your meal!