Dice courgettes. Chop garlic and onion and sauté in butter until transparent.Add the courgettes and drizzle with a dash of lemon juice.
Strip the marjoram leaves and mix in together with the pepper.
Add vegetable stock and leave to simmer, covered, on a low heat.
Liquidise the soup after about 20 minutes, enhance the flavour with crème fraîche, heat up and serve with salt and pepper to taste.
Enjoy your meal!
Energy: approx. 1720 kJ, 410 kcal
Protein: 22 g
Fat: 12 g
Carbohydrate: 54 g