Zucchini and potato soup

Ingredients for 4 servings:

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

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the zucchini, dry it, and trim the ends. Roughly grate the green skin from one zucchini and set aside. Roughly dice the other zucchini. Peel, rinse, and dice the potatoes. Peel and dice the onion. Heat oil in a pan. Sauté the zucchini, potato, and onion. Sprinkle with curry powder, salt, and pepper. Add vegetable stock and simmer for 15 minutes. Lightly brown the pine nuts in a dry pan and let cool. Rinse the dill, pat dry, and chop finely. Purée the soup. Stir in the grated zucchini, dill, and pine nuts. Season to taste with spices. Ladle the soup into bowls and top each with a teaspoon of crème fraîche. Serve hot. Tip: The soup also freezes well.