Yellow soup with beans and zucchini

2 liters of vegetable broth (3 carrots, 2 parsley, 1 leek, 1 small onion, 1/2 celery, 1 clove of garlic)
1/2 kg of yellow green beans
2 small zucchini
250 ml of cream
2 tablespoons of turmeric
pepper
salt
4 grains of allspice
2 bay leaves

Preparation:
Put the washed vegetables in cold water – carrots, parsley, leek, celery, onion, garlic. Remove the vegetables from the cooked broth.
Slice the zucchini.
Bring the broth to a boil. Adding zucchini and beans. Reduce the heat and cook for 5 minutes.
Drain the broth and add the cream and turmeric. Stir and slowly pour into the soup. Season with salt and pepper. Cook over medium heat for 10 minutes.
Serve with chopped dill and Parmesan cheese.

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Yellow soup with beans and zucchini

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