Summary

Ingredients

• 600 g zucchini
• 200 g potato (s), waxy
• 1 medium onion (s)
• 2 tablespoons oil
• Curry powder
• 750 ml vegetable stock
• 2 tablespoon pine nuts
• 1 bunch dill
• 4 teaspoons crème fraîche if required
• salt and pepper

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Instructions

1. Wash zucchini, dry and cut off the ends. Roughly peel off the green peel of a zucchini and set aside. Roughly dice the other zucchini. Peel, rinse and cut the potatoes into cubes. Peel and dice the onion.
2. Heat oil in a pot. Sauté the zucchini, potato and onion cubes in it. Sprinkle with curry powder, salt and pepper. Top up with vegetable stock and cook for 15 minutes.
3. Brown the pine nuts in a pan without fat and leave to cool. Rinse the dill, pat dry and cut into small pieces.
4. Now puree the soup. Then stir in the zucchini grated, dill and pine nuts. Season to taste with the spices as needed.
5. Divide the soup on plates and pour a teaspoon of crème fraîche on each. Serve hot.
6. Tip: The soup is also great to freeze.