Summary

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

1. 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.
2. 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.
3. Brown the pine nuts in a pan without fat and leave to cool.
4. 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.
5. Spread the soup on plates and serve sprinkled with pine nuts.