Zucchini and Dill Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 medium potato (s), peeled and diced
- 1 medium onion (s), diced
- 1 large carrot (s), peeled and sliced
- Zucchini 1 m., Green, cleaned and sliced
- 1 large zucchini, yellow, cleaned and sliced
- 3 teaspoon vegetable stock, instant
- 1 liter water
- 3 tablespoon parsley, dried
- Salt and pepper
- Dill
- 3 teaspoons sour cream
Print Recipe
Pin Recipe Instructions
- Make a broth from the granulated broth and the water.
- Fry the vegetables without fat in a large coated saucepan, deglaze with the stock. After the soup has boiled, simmer for 20-25 minutes.
- Add the parsley (because of its green color), season with salt and pepper and puree the soup with the hand blender.
- Season again to taste, cut the dill into small pieces and add to the soup.
- Garnish each serving with 1 teaspoon of sour cream and a little dill.
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