Pea soup with dill and zucchini croutons

Ingredients for 4 servings:

• 1 onion(s)
• 500 g potatoes
• 200 g peas, frozen
• 600 ml vegetable stock
• 1 handful of dill, fresh
• 1 tbsp vegetable oil
• salt and pepper
• ½ zucchini
• ½ lemon(s), juice
• 1 tsp vegetable oil
• 1 tsp garlic powder
• 1 pinch(s) cumin
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple, but with that certain kick

First, prepare the croutons: Preheat the oven to 200°C (fan/convection oven). Mix the lemon juice with the oil, garlic powder, cumin, and a little salt and pepper. Cut the zucchini into small cubes, place them in an ovenproof dish, and toss with the lemon juice mixture. Bake in the oven for about 15-20 minutes (depending on the desired degree of browning). Meanwhile, prepare the soup: Dice the onion and fry in vegetable oil in a large pot until translucent. Add the peeled, roughly diced potatoes and the peas, and pour in the vegetable stock. Bring to a boil, then simmer for 10 minutes over medium heat. Remove the pot from the heat and add the finely chopped dill. Purée with a hand blender and season with a little salt and pepper. Serve the soup with the croutons.