My grandma used to make this soup for me and my cousins when we were small kids. She wasn’t the best cook, that was most my grandfather’s area – but she made great cakes. I remember sitting at the table while she was cutting the vegetables – and I always asked for smaller pieces of vegetables and no carrots… I always picked my carrots away 🙂
- 1 large zucchini
- 2 carrots
- 200 g green beans
- 4-5 new potatoes or small potatoes
- 1 leek
- 1 pepper
- 1 parsley root
- ¼ celery root or 2 celery stalks
- 1 tablespoon chopped dill
- 1 egg
- 1 tbsp low-fat yoghurt
Peel the carrot, parsley root, celery root and squash. Take the seeds out of the pepper. Cut all ingredients into small pieces about 2-3 cm in size. Put everything into a casserole and cover with water. Let cook for approx. 20 minutes on medium heat. If the mixture seems thick, add some water. Beat an egg with yogurt and add to the soup while stirring. Add the dill.
Remove from heat. Cover with a lid and let it rest for a few minutes before serving
Serve hot with some good bread.