Summary

Ingredients

• 1 kg zucchini
• 250 g potato (s)
• 1 onion (s)
• 2 tablespoons oil
• 2 teaspoons curry powder
• 1 pinch saffron
• salt and pepper
• 1 liter vegetable stock
• 0.5 ½ bunch dill or 1.5 teaspoons frozen dill
• 6 teaspoons crème fraîche

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Instructions

1. Wash the zucchini and cut off the ends. Roughly scrape off the peel and save, cut the rest of the zucchini into cubes. Wash, peel and cut the potatoes into cubes. Now peel the onion and also cut it into cubes.
2. Heat the oil in a saucepan and fry the zucchini, potato and onion cubes in it. Season with curry powder, saffron, salt and pepper. Deglaze with vegetable stock. Simmer for about 20 minutes over medium heat.
3. In the meantime, rinse, pat dry and finely chop the dill. Now finely puree the soup with a hand blender. Add the zucchini grated and stir in the dill. Arrange the soup on plates and serve decorated with 1 teaspoon of crème fraiche.