Zucchini-Leek Soup with Fresh Dill
A light and flavorful creamy vegetable soup made with fresh zucchini and leek, served with homemade golden croutons and pesto-bruschettas.
Ingredients
- 1 medium Leek (1 piece)
- 1 medium Garlic clove
- 1 medium Zucchini
- 0.2 oz Fresh dill (approx 5g)
- 2 medium slices Brown round bread (2 pieces)
- 2.6 oz Green pesto (75g)
- 3.5 oz Organic sour cream (100g)
- 1 sachet Sicilian herb mix
- 0.5 cube Vegetable broth bouillon cube
- to taste Olive oil
- to taste Salt and pepper
Instructions
- Preheat the oven to 400°F (200°C) and prepare the vegetable broth (refer to the tip in step 2 for volume). Peel and finely chop the garlic. Finely slice the leek into rounds. Dice the zucchini. Coarsely chop the dill.
- Heat 1/2 tablespoon of olive oil per person in a stockpot with a lid over medium heat. Add the garlic, leek, and zucchini and cook for 6-8 minutes. Add the broth to the pot, lower the heat, and simmer gently for 5-6 minutes.
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