Dilled Vegetable Soup

Ingredients

950 ml vegetable stock
2 gr dill weed
1 gr pepper
220 gr potatoes
60 gr onion
3 slices carrots
260 gr zucchini
2 tomatoes

Instructions

Combine the stock with the dill weed, pepper, potatoes, onion, and carrots in a 2 litre saucepan. Bring the mixture to a full boil, partially cover, reduce the heat and simmer for 20 minutes. Add the zucchini and tomatoes and cook another 10 minutes or until all of the vegetables are tender. Salt to taste and serve hot.