Peel and finely chop all the vegetables. To peel the tomatoes easily, pour hot water over them for a few minutes, then transfer them to a bowl of cold water.
Braise the onion and carrots in a few spoons of broth. Add the garlic and the zucchini. After a few minutes pour the broth into the pot and let the soup simmer over low heat.
When the vegetables are almost cooked, add the quinoa, the tomatoes and the dill and cook for another 10-15 minutes.
Season the finished soup with salt and pepper and blend it.
