Zucchini Soup And Dill
A light, fresh zucchini soup flavored with dill and lemon, perfect for summer meals or light lunches, garnished with yogurt and zucchini rounds for added texture.
Ingredients
Instructions
- Steam the sliced zucchini for 10 minutes.
- Saute chopped onion and minced garlic in oil until tender.
- Remove zucchini from heat; refresh it under cold water.
- Set aside 12 slices of zucchini for garnish.
- Puree the remaining zucchini, onion, and garlic in a food processor or food mill, adding some of the stock to moisten.
- Pour the pureed mixture into a soup pot along with the remaining vegetable stock and stir together.
- Reheat the soup over medium heat.
- Stir in chopped dill and lemon juice.
- Season to taste with salt and pepper.
- Serve garnished with a dollop of plain yogurt and 3 zucchini rounds.
Tips & Substitutions
For a creamier texture, consider adding a splash of coconut milk or heavy cream after pureeing the soup. If you want to add a bit of heat, a pinch of red pepper flakes can be a great addition. Fresh dill is essential for flavor, but if unavailable, you can substitute with dried dill, using one-third the amount. Remember to adjust seasoning after blending, as flavors can change.
Serving Suggestions
This zucchini soup pairs beautifully with a dollop of plain yogurt for creaminess and a sprinkle of fresh dill on top. Serve it alongside crusty bread or a light salad, such as a Yogurt Cucumber Salad, for a refreshing meal. For a heartier option, consider serving with grilled cheese or Lavosh for dipping.
Storage & Reheating
Store any leftover zucchini soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. If the soup thickens in the fridge, add a little vegetable stock or water while reheating to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Soup And Dill contains roughly 1126 calories, with 94g protein, 180g carbohydrates, and 10g fat. It is an excellent source of protein (188% of the Daily Value), iron (81% of the Daily Value), and vitamin C (64% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 628mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze this zucchini soup?
Yes, you can freeze the zucchini soup! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop, adding a bit of stock if needed.
What can I use instead of vegetable stock?
If you don't have vegetable stock, you can easily substitute it with water seasoned with a little salt and herbs, or use chicken stock for a non-vegetarian option. Just be mindful that this might alter the final flavor profile slightly, so adjust your seasonings accordingly.
Can I add other vegetables to the soup?
Absolutely! Feel free to throw in other vegetables like carrots, celery, or even spinach for added nutrition and flavor. Just sauté them along with the onion and garlic until tender before adding to the pureed zucchini, or steam them alongside the zucchini for a more uniform texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).