Dice the onion and fry in a large pot (in some oil) until translucent. Add minced garlic and cook for a minute or so.
Cut zucchini and potatoes into cubes, add to pot and and brown for a few minutes. Deglaze with vegetable broth and let simmer for about 20 minutes until vegetables are soft.
Transfer the soup to a blender (you may want to let it cool a little first) or use an immersion blender in the pot and blend until smooth. Season with salt, pepper and spices of choice.
Finally stir in oat cream (or coconut milk) and serve immediately as you like (with edible flowers/ fresh herbs and/ or bread).