1In a large saucepan melt butter and sauté onion until soft but not brown.
2Stir in flour and stir until thick for about 1-2 mins.
3Add veg stock and chopped zucchini and let it cook for cca 10 min or until zucchini is tender.
4Let it cool down for 10 min and then use the blender to make the soup creamy.
5Bring it back to a boil and add soft cheese (2 tbsp ish) and add 1 cup of milk. Depends how you would like the soup to be thick.
6Add salt and pepper.
7When serve to the bowls sprinkle the chilli powder on the top.
8Serving recommended with fresh crusty bread.