A thick, yellowish-green soup blended only partly, so it keeps some texture. The potatoes replace the cream, a pinch of turmeric warms the color, and the dill goes in in two stages: the stems for cooking and the leaves at the end.
Ahead of time, Peel the zucchini in alternating stripes and cut into thick slices. Peel the potatoes and dice them.
PeelerKnifeCutting board
2
Ahead of time, chop the dill leaves and tie the stems with string.
KnifeCutting boardKitchen twine
3
Heat the olive oil in a large pot over medium-low heat.
⚙ Pan-fryingStoveLarge pot
4
Add the onion and fry 8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5
Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.
⚙ Adding to the hot fat and fryingStove
💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
To assemble
6
Add the vegetables and potatoes and fry 5 minutes, stirring.
⚙ Adding to the hot fat and fryingStove
7
Add the turmeric and stir 1 minute.
8
Pour the stock into the pot and bring to a boil.
Stove
9
Add the tied dill stems.
10
Turn down the heat and simmer 20 minutes, until the vegetables and potatoes are completely tender.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
11
Remove the dill stems.
12
Partly blend with an immersion blender, leaving some chunks.
Stick blender
13
Add most of the chopped dill leaves, the white pepper and the lemon juice, season with salt and heat another 5 minutes.
Stove
14
Top each bowl with a sprig of the remaining dill.
170calories
5 gprotein
19 gcarbs
8 gfat
● protein 12%● carbs 45%● fat 44%
Per serving (460 g), of 6 servings
For the Fried onion · To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
Vegetable stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Vegetable stock →
White pepper: measured in tsp in this recipe: 1 tsp = 4.8 g · 296 kcal per 100 g · More about White pepper →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (6) · 🍳 One cooking vessel
Stick blender· Also works: Blender (Blend in batches in a blender; more dishes, careful with the heat)· 💡 Workaround, changes the dish: Masher (Coarse texture)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Large pot· Also works: Pot (Cook in two batches)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Peeler· Also works: Paring knife (Wastes more of the fruit, slow)
🧻 Consumables: Kitchen twine
By the steps, as the recipe is built now: another version or addition can change the list.
