For the zucchini cream soup, wash the zucchini, peel the potatoes and roughly dice both. Heat olive oil in a saucepan and briefly sauté the zucchini and potato cubes.
Pour in the vegetable soup and season with salt, nutmeg and freshly ground pepper. Cover and simmer over low heat for about 20 minutes.
In the meantime, wash the spring onion and cut into rings. Puree the cream of zucchini soup, add the spring onion rings and season with herbs de Provence.