3 medium courgettes, diced
1 onion, chopped
3 medium carrots, diced
1 tablespoon tomato puree
1 tablespoon olive oil
Handful of fresh dill, chopped finely
Salt and freshly ground black pepper
Fry the ingredients.
Heat the olive oil in a medium saucepan and add the onion. Sauté the onion for a couple of minutes until soft. Add the carrots and fry for a further 5 minutes then add the courgettes. Cook until all the vegetables have softened.
Cook the soup.
Pour in the stock so that it covers the vegetables by 2cm. Stir in the tomato puree and let the soup simmer for 15 minutes.
Partially blend the soup leaving some chunks to add texture to the soup. Season with salt and pepper and stir in the dill.