Directions
- Wash, peel and dice the potatoes.
- Wash the zucchini and chop into large cubes (do not peel).
- Chop the onion, garlic and leek. Then fry in butter for about 3 minutes.
- Add the zucchini and fry for another 3 minutes.
- Prepare the pot and pour in the broth.
- Add vegetables and about 1/2 teaspoon of dried rosemary, thyme and parsley.
- Cook over low heat for about 20-30 minutes. Until the vegetables are tender.
- Blend the soup and season to taste with salt and pepper.
- Serve with sunflower seeds.
Ingredients
1.5 l broth or water
900 g zucchini
2 potatoes
1 onions
1 leek
3 cloves of garlic
2 tbsp. butter
thyme, rosemary and parsley
sunflower seeds
salt and pepper to taste
Fusion / Other
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