Cut the onion into julienne strips and fry it in a saucepan with a little olive oil. Optionally, we can also add a peeled garlic clove. We let the onion poach, but always on a low heat so that it does not get too much color.
Meanwhile we are chopping the zucchini, without peeling and peeling and we cut the potatoes into irregular pieces. When the onion is poached, add the chopped zucchini and the potatoes to the casserole. Lightly fry the whole for about ten minutes.
After that time, sautéing all the ingredients over low heat, Add the vegetable broth and let the whole cook for another 20 minutes. Then, we crush with the mixer or we pass the cream through the food processor.
We reintegrate our stew to the casserole and we try to rectify the salt and pepper. We add the liquid cream so that there is no thick texture of puree but of cream, let it cook for another five minutes and serve.