Zucchini Soup with Toasted Croutons for your heart

1 : :  cup: :  chopped zucchini: : 

2 : :  cups: :  water: : 

1 : :  tablespoon: :  olive oil: : 

1/2 : :  root: :  chopped parsnip: : 

5 : :  sprigs: :  dill: : 

1/2 : :  cup: :  vegetable broth: : 

1 : :  tablespoon: :  chopped parsley: : 

1 : :  tablespoon: :  croutons: : 

1. Briefly sauté roughly diced chopped zucchini with oil in a deep saucepan, stir. Add water, and parsnip root 2. Cover and let it fry for about 25 minutes on medium heat. Zucchini will release the liquid and become soft, stir occasionally. 3. Then, put cooked veggies into blender and mash together. 4. Add chopped veggies in a saucepan with 2 cups of water and cook them on high temperature. When water boils, put ½ half of bouillon cube, cook for another few minutes, until you get fine cream soup. 5. Pour into plates, sprinkle with parsley and dill, and add the toasted bread.