Zucchini Parmesan soup

In the evening, I like to eat light, a good bowl of soup to warm up in the still cold Spring evening is a good choice. This one is simple to make yet tasty and full of nutrients.

1. Cut dry shrimps, zucchini and aged Parmesan cheese into pieces.

2. Gently fry shrimps in butter until fragrant, take them out. Add zucchini and stir-fry until soft, add enough water to cover and bring to boil, season with salt & pepper.

3. When zucchini is soft enough, blend to a smooth texture, mix in shrimp and boil for a minute, serve and sprinkle Parmesan on top.