Zucchini soup

This is a nice, sunny yellow soup for dreary days. A roommate of mine in Haifa used to make something similar. I should note that what we call “kishu” (קישוא) here isn’t actually what the rest of the world considers zucchini — it’s a pale, light green, squash shaped like a miniature baseball bat.

The following quantities make about three servings. You should have equal volumes of zucchini and potato, so adjust the number of individual vegetables you use depending on their size. I probably had about 250 grams of each.

1 zucchini
2 medium-sized potatoes
1 onion
4 garlic cloves
3 bay leaves
3/4 t turmeric
1/2 t cumin
1 1/2 t salt
1/4 t pepper
3 T fresh parsley
2 T fresh dill
olive oil for frying

Chop the onion and let it begin frying in a thick-bottomed pot. Add the chopped garlic, followed shortly by the potatoes and zucchini, chopped into small cubes. Add the dry spices, mix, and let the vegetables fry until they’ve softened slightly. Add hot water until all the vegetables are covered, add the parsley and dill (chopped finely), cover the pot and let simmer until everything is soft. Serve with a giabetta or croutons.

Optional: You can add soup powder, or substitute broth for some of the water. I personally didn’t find it necessary.