Preparation time: a few minutes
Cooking time: 30 minutes
 

1. Peel and finely chop the onions and garlic; sauté in a little olive oil in a pot over low heat.
2. Add the zucchini. Season and cook for a few minutes. 
3. Add the broth and bouquet garni.
4. Bring to a boil; cook for 15-20 minutes or until the zucchini is very soft.
5. Remove the bouquet garni and purée the soup in a blender.
6. Return to the boil, then sprinkle in the tapioca while stirring. Cook for 7 minutes.
7. Off the heat, sprinkle with crumbled fresh goat cheese and serve immediately.