AI-generated
Creamy Zucchini Soup with Dill
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/soups/creamy-zucchini-soup-with-dill
About this recipe
Creamy zucchini soup with dill is a delicate soup made with vegetable broth, onion, potato, yogurt, and fresh dill. Zucchini provides a light base, potato thickens the soup, and yogurt adds a mild tang and smooths the texture. Dill brings a fresh herbal note that pairs well with zucchini. This simple vegetable soup works well for an everyday lunch, especially when you want something light but not watery.
Ingredients
2 zucchini
1 onion
1 potato
800 ml vegetable broth
2 tablespoons dill
2 tablespoons yogurt
Steps
Cut the zucchini into half-moons or large cubes, peel and cut the potato into smaller pieces, and chop the onion.
Cook the onion for 4 minutes in about 50 ml of the specified 800 ml of vegetable broth, until softened.
Add the zucchini and potato, pour in the remaining broth, and cook for 15–20 minutes, until the vegetables are tender.
Once the potato and zucchini are tender, remove the saucepan from the heat and blend the soup until smooth with an immersion blender, keeping its head submerged. Rinse, dry and finely chop the dill. Separately, gradually stir a few tablespoons of hot soup into the yogurt.
Pour the tempered yogurt into the soup and stir in the dill. If reheating is needed, heat briefly over low heat, stirring constantly without allowing it to boil. Serve immediately.
Estimated nutrition
Rate this recipe
2 ratings
Comments