Creamy Broccoli-Zucchini Soup

For the soup: Rinse broccoli and zucchini. Cut zucchini into cubes. Peel and chop the onion and garlic. Heat oil in a pot, add the onion and garlic and cook until soft. Add broccoli, zucchini, a little mint and dill. Sauté for about 5 minutes while stirring.

Pour in broth and cook until vegetables are tender, about 15 minutes. Stir in half of the milk, bring to a boil and puree. Stir in sour cream and season with salt and pepper. Heat the remaining milk in a small pot and whip into a froth.

For the croutons: Cut the bread into cubes and fry in a pan with butter.