Saute the onion in vegetable oil.
Add the peeled, finely diced zucchini.
Then add the peeled and finely diced potatoes.
Put out a little. Add meat broth. Add Provencal herbs, salt and pepper to taste. And cook until the potatoes are ready.
Kill everything in a puree with a blender.
When serving, pour over cream and garnish with a sprig of parsley.