In a pot over heat, warm the olive oil and butter. Sauté the onion and garlic until softened.

Add the zucchini, potato, and mint, and stir.

Add the salt, pepper, and bouillon cube, then pour in the water.

Let the soup boil for 20-25 minutes until the potato and zucchini are cooked.

Using an electric blender, blend the soup until creamy.

Let it simmer for another 5 minutes and serve.