YOUR HEALTHY PLATE: Zucchini & Dill Soup

This is such a good project for the abundance of zucchini in your friends’, neighbors’ and coworkers’ gardens! You can make the soup now, with fresh zucchini, or you can make it in a few more months with frozen zucchini. Then again you can make soup now, and freeze that instead of raw cubes of zucchini. If you use frozen zucchini, remember to saute it a little bit longer.

  • 2 medium-sized zucchini
  • 1 medium-sized onion
  • 1 Tbsp. olive oil or butter
  • 2 cups good stock, chicken or vegetable
  • a dash or two of salt
  • 1/2 tsp. black pepper
  • fresh dill, chopped
  • choose a garnish: a few carrot tendrils, a dollop of yogurt, a mint leaf, a thin slice of lime

Grate zucchini and set aside. Chop onion and add to a soup pot. Saute onion in olive oil or butter until it turns clear. Add zucchini and stir 5-7 minutes, until softened.

Add stock, bring to boil; reduce heat and simmer 5 minutes. Puree with stick blender until smooth. Stir in the salt, pepper and chopped dill.

Garnish with carrot, yogurt, mint, or lime as you like. Serves 2-3. Bon appetit!

 

…and thank you to Mark Bittman’s Kitchen Express for the original version of this recipe.

 

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