Thank you, Margaret H., for sharing this recipe!
1 1/2 T olive oil (I use veggie broth to saute.)
2 1/2 cps zucchini, peeled and diced
1 cp Yukon Gold potatoes, peeled and diced
1 medium size onion, diced
curry powder, to taste (I'd use 1/2 tsp.)
4 cps water
2 cubes veggie broth
salt and pepper to taste
1 T fresh dill
Saute zucchini, potatoes and onion in a little veggie broth for 3 minutes till tender. Stir often and add more broth to prevent burning. Add the water, seasonings, and veggie cubes. Simmer, covered, for 30 minutes. Let soup cook, then puree in blender or use an immersion blender. Add 1 T fresh dill.