Zucchini and dill soup

Ingredients for 3 servings:

• 2 medium-sized potatoes, peeled and diced
• 1 medium-sized onion(s), diced
• 1 large carrot(s), peeled and sliced
• 1 m.-large zucchini, green, cleaned and sliced
• 1 large zucchini, yellow, cleaned and sliced
• 3 tsp vegetable broth, instant
• 1 liter of water
• 3 tbsp parsley, dried
• e.g. salt and pepper
• n. B. Dill
• 3 tsp sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

low-fat, vegetarian, quick preparation, variable

Make broth from the granulated broth and water. Sauté the vegetables without fat in a large non-stick pot, then deglaze with the broth. Once the soup has boiled, simmer for 20-25 minutes. Add the parsley (for its green color), season with salt and pepper, and puree the soup with an immersion blender. Season again to taste, finely chop the dill, and add it to the soup. Garnish each serving with 1 teaspoon of sour cream and some dill.