How to make
Put the coarsely chopped zucchini and broth to boil for 10 minutes. Halve the avocado and remove the pit. Carve the inside and put it in a blender along with the yoghurt, boiled zucchini, some broth, coriander, lemon juice and parsley.
Mix it all into a soft paste. Pour the mixture into the pot with the remaining broth, mix well and cool it. Season the soup with dill and ground raw almonds before serving.
