This summer vegetable soup recipe is perfect for anyone that has fresh vegetables coming out of the garden. Nothing comes close to the flavor of freshly harvested food.
In a large saucepan set over medium-high heat, heat butter.
Add the onion, garlic, and leeks and sauté for 5 minutes until tender. Stirring occasionally.
Add 6 cups water and bring to a boil.
Add carrots, potatoes, zucchini, and peas and cook for cook 10 minutes.
Add chopped dill, salt, and pepper.
Allow soup to cook for 5 minutes.
Taste and adjust seasoning if necessary.