Start by cleaning the zucchinis: rinse them well, cut off the ends, and cut the unpeeled vegetables into large pieces.

Peel the onion and cut it into large pieces. Also peel the garlic and lightly crush it.

Heat a splash of olive oil over medium heat in a soup pot. Add the chopped onion and sauté until translucent. Then add the crushed garlic and sauté briefly as well.

Add the zucchini pieces to the pot and let them stew for a few minutes. Stir regularly to prevent burning.

Pour the water over the stewed zucchinis and add a generous pinch of salt and ground pepper. Crumble the chicken bouillon over the mixture. Stir everything well.

Add a bay leaf and some dried thyme to the pot. Put the lid slightly askew on the pot and turn the heat down low. Let the vegetable soup simmer for 20 minutes.

Remove the bay leaves from the soup. Use an immersion blender to patiently blend the soup until smooth.

Add mustard, extra ground pepper, and, if needed, a little more salt to the soup and blend once more. Taste and decide whether the soup is seasoned to your liking.

Pour the soup into bowls and finish with a splash of cream for a creamy touch. Enjoy!