Zucchini and potato soup

Ingredients for 4 servings:

• 600 g zucchini
• 200 g potatoes, waxy
• 1 m.-sized onion(s)
• 1 tbsp curry powder
• salt and pepper
• 750 ml vegetable stock
• 2 tbsp pine nuts
• 1 bunch of dill
• 200 g crème fraîche

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with dill and pine nuts

Wash the zucchini, dry it, and trim the ends. Then cut it into large cubes. Wash and peel the potatoes. Then rinse and dice them. Peel and dice the onions. Heat oil in a pan and fry the zucchini, potato, and onion cubes. Sprinkle with curry powder, salt, and pepper. Add vegetable stock and simmer for about 15-20 minutes. Lightly brown the pine nuts in a dry pan and let cool. Rinse the dill, pat dry, and chop finely. Purée the soup. Then add the dill and stir in. Add the crème fraîche and season with spices. Ladle the soup into bowls and serve sprinkled with pine nuts.