How to make
Clean the zucchini and carrots and peel the potatoes. Wash and chop all vegetables.
Sauté the onion and crushed garlic in oil and add the carrots and potatoes.
Pour in about 4 1/5 cups (1 liter) of hot water in which you've dissolved the stock. Season with salt and allow to boil for about 15-20 minutes. Add the zucchini and mix everything for a few minutes.
If necessary, top up with a little hot water and leave to finish boiling for 10 minutes on lower heat.
Stir the finely chopped parsley and dill in the milk. Temper with the soup and add black pepper.
