| 8 | 45 | 36 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 4 |
| 2 medium | Zucchini |
| 1 l | Vegetable stock/broth, low sodium |
| 1 medium | White onion |
| 1 pepper(s) | Green chili pepper (also chile or chilli) (Or Red chili pepper) |
| 1 tsp | Salt |
| 1 tsp | Black pepper |
| 1/2 cup | Dill, fresh |
| 2 tbsp | Water |
Thoroughly wash the zucchinis, then chop them in small cubes.
In a medium sized pot, heat the water then sauté the finely chopped onion and pepper.
Add the vegetable stock, season with salt and pepper to taste, and let simmer for about 10 minutes.
Add the zucchini and simmer until it is tender. Cooking time may vary depending how tender you like it.
Remove from the stove and add the finely chopped dill. Can be served hot or chilled.
| Vegetables | 2.1 |
