Potato soup with courgettes

1 serving


Peel the carrots, parsley and leeks, wash, cut into thin circles, fold into a sauté pan, add melted butter, thinly chopped sweet pepper and spass until tender. Peel the potatoes and courgettes, wash, cut lengthways into 2 halves and cut into 0. 5 cm-thick semicircles, then drop into boiling water or vegetable broth, allow to boil and then simmer for 5 - 10 minutes. At the end of the cook, put the red tomatoes, cut into wedges, salt. When serving, evenly pour the soup into plates, add 1 tablespoon of sour cream, sprinkle with finely chopped dill and parsley greens.