Zucchini soup with potatoes and feta cheese

Ingredients for 4 servings:

• 3 m.-large zucchini
• 4 m.-sized potatoes
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 1 ½ liters of broth, strong
• 100 ml cream
• ½ bunch of dill
• ½ tsp turmeric
• salt and pepper
• 1 pack of sheep’s cheese, approx. 200 g

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple, cheap, quick and delicious!

Finely chop the onion, garlic, and dill. Peel the potatoes and cut into bite-sized cubes. Wash the zucchini and cut into cubes roughly the same size as the potatoes. Heat the fat in a soup pot and fry the diced onion for about 5 minutes until translucent. Add the garlic and potatoes and fry briefly. Deglaze with stock, bring to a boil, and season with salt, pepper, and just under 1/2 teaspoon of turmeric. After about 5 minutes, add the zucchini cubes to the soup and simmer on low for another 10-12 minutes. Finally, add the cream and dill to the soup, stir, and serve sprinkled with feta cheese.