Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 young onion
• 4 young medium potatoes
• 1 clove garlic
• 1.5 liters chicken or vegetable broth
• 300 g zucchini
• 1/3 teaspoon turmeric powder
• 1.5 tablespoons chopped dill
• 80 ml cream 30%
• feta cheese or salad cheese

Preparation

1. In a pot with olive oil and butter, soften the onion cut into small cubes (stirring occasionally, on medium heat, about 5 minutes).
2. Add peeled and diced potatoes and stir. Sauté together for about 2-3 minutes, stirring occasionally.
3. Add grated garlic, pour in broth and bring to a boil. Meanwhile, add turmeric, pepper and salt to taste if needed.
4. After bringing to a boil, cook the soup for about 2-3 minutes, then add zucchini cut into cubes (somewhat larger than the potatoes). Cook for about 8-10 minutes.
5. Remove from heat, add dill and cream. Serve with feta and bread.