Zucchini Dill Soup Recipe

Start by preparing the vegetables. Chop up the onion, mince the garlic, and slice the celery thinly. If blending the soup, the size of the zucchini cubes does not matter as much.

Drizzle the olive oil in a large soup pot on medium heat. Add to it, the garlic, onion, celery, and zucchini. Cook for 5-8 minutes, or until the onions are translucent.

Add the peeled and cubed potatoes to the soup pot, with the chicken broth, water, and salt. Bring to a simmer, and cook on low, covered, until the potatoes are fork tender.

Remove the soup from the heat and use a stick blender to blend the soup until smooth. Add the finely chopped fresh dill to the soup add stir to combine.

Equipment Needed

Spice Level:

Dietary