Mix the zucchini and garlic pieces with one tablespoon of rapeseed oil and bake in the oven until they turn golden brown (about 15-25 minutes). Stir half-way through.
Peel and wash the potatoes, cut them into small pieces, and boil them with one liter of water at medium temperature with a lid on (about 15-20 minutes).
Set aside a few pieces of roasted zucchini pieces to use as a topping. Transfer the rest together with the garlic to the pot of potatoes and puree with the water (I use an immersion blender, and puree the vegetables coarsely since I like the soup “chunky”).
Season with salt and pepper.
Divide the soup between four plates or bowls, top each with zucchini, and sprinkle with one tablespoon of rapeseed oil. Serve hot.