Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g zucchini
- 200 g potato (s), waxy
- 1 medium onion (s)
- 1 tablespoon curry powder
- salt and pepper
- 750 ml vegetable stock
- 2 tablespoon pine nuts
- 1 bunch dill
- 200 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, dry them and cut the ends. Then cut into large cubes. Wash and peel the potatoes. Then rinse and cut into cubes. Peel and dice the onions.
- Heat the oil in a saucepan and fry the zucchini, potato and onion cubes in it. Then sprinkle with curry powder, salt and pepper. Top up with vegetable stock and cook for about 15-20 minutes.
- Brown the pine nuts in a pan without fat and leave to cool.
- Rinse the dill, pat dry and cut into small pieces. Puree the soup. Then add the dill and stir in. Pour in the crème fraiche and season with spices.
- Spread the soup on plates and serve sprinkled with pine nuts.
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