Wash the courgettes well. Cut off the ends. Chop them into small pieces. Peel and chop the onion finely. Mince the garlic cloves. Keeping everything ready will make cooking smooth and quick.

Place a large pot on medium heat. Add olive oil. Let it warm for a few seconds. Do not overheat the oil. It should be warm but not smoking before adding vegetables.

Add chopped onion to the pot. Stir gently with a wooden spoon. Cook for about 4–5 minutes. The onion should turn soft and slightly golden. This step adds a sweet base flavor.

Add minced garlic to the pot. Stir for one minute. Do not cook too long or it may burn. Garlic adds a lovely aroma and depth to the soup.

Now add the chopped courgettes. Mix everything well. Cook for about 5 minutes. Stir occasionally. The courgettes will soften and release some moisture.

Add vegetable stock into the pot. Stir well. Bring the mixture to a gentle boil. Then reduce the heat. Let it simmer for about 10 minutes until vegetables are tender.

Turn off the heat. Use a hand blender to blend the soup until smooth. If using a regular blender, let the soup cool slightly first. Blend in batches carefully.

Pour in milk or cream. Stir well. This step makes the soup creamy and smooth. You can skip cream if you want a lighter version.

Add salt and black pepper. Taste the soup and adjust seasoning if needed. This step helps balance all the flavors perfectly.

Pour the soup into bowls. Garnish with fresh parsley. Serve warm. You can also add a swirl of cream on top for a beautiful finish.