Place green beans in a pot and fill with water. Bring to a boil over high heat and boil until green beans are tender. Drain and place aside.
While the green beans are cooking, heat oil in a large pot and add onions. Saute until translucent. Add garlic and saute for 30 seconds. Add chopped celery, carrots and pour 1/4 cup water. Cook for about 4-5 minutes until vegetables are tender. Add potatoes and pour 1/2 cup water (you can use the water from green beans). Season with salt and pepper, stir and cover with a lid. Cook until potatoes are tender.
Add green beans, zucchini & peas to the pot and the remaining water to the pot. Add milk and bring to a boil. You can add more water if you want the soup to be more liquid. Cook for about 10 minutes until vegetables are cooked. Add chopped dill to the soup and puree using a handheld Smart Stick. Now you can add shredded cheese to the soup and stir well until it's melted.
Serve warm and garnish with shredded carrots, dill or sour cream.
Creamy Zucchini Soup
Amount Per Serving (257 g)
Calories 177Calories from Fat 102
% Daily Value*
Saturated Fat 9.5g48%
Polyunsaturated Fat 1.8g
* Percent Daily Values are based on a 2000 calorie diet.