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Zucchini Soup with Yogurt, Lemon, and Dill Recipe

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4.3 from 52 reviews

A light and refreshing Zucchini Soup featuring the bright flavors of lemon and dill, enriched with creamy Greek yogurt. This easy-to-make soup is perfect as a healthy starter or a light meal, highlighting fresh vegetables and vibrant herbs.

Ingredients

Soup Base

  • 3 tablespoons olive oil
  • 1 bunch green onions, sliced (about 8 total green onions), some dark green parts reserved for topping if desired
  • 2 ribs celery, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 2-3 pounds zucchini, sliced or diced, depending on size
  • 3 cups vegetable or chicken broth
  • 2 tablespoons fresh dill or 2 teaspoons dried dill

Finishing Ingredients

  • Juice and zest of one lemon
  • 1 cup Greek yogurt
  • Extra dill, reserved green onion slices or chives, olive oil, and additional yogurt for topping (optional)

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add sliced green onions, sliced celery, and minced garlic, sautéing until softened and fragrant, about 3-5 minutes.
  2. Add Zucchini and Seasoning: Add the sliced or diced zucchini along with kosher salt to the pot. Cook for another 5 minutes, stirring occasionally, allowing the zucchini to start softening.
  3. Simmer the Soup: Pour in the vegetable or chicken broth and add the fresh or dried dill. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the zucchini is very tender.
  4. Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy and smooth.
  5. Add Lemon and Yogurt: Stir in the lemon juice and zest, then fold in the Greek yogurt for creaminess. Heat gently if needed but avoid boiling to prevent curdling.
  6. Adjust Seasoning and Serve: Taste and adjust salt if necessary. Ladle the soup into bowls and garnish with extra dill, reserved green onion slices, chives, a drizzle of olive oil, and a dollop of yogurt if desired.

Notes

  • The size of zucchini pieces can be adjusted for texture preference: diced for chunkier soup, sliced for smoother blending.
  • Use vegetable broth for a vegetarian version, or chicken broth if preferred.
  • To keep yogurt from curdling, add it at the end off the heat or warm gently.
  • This soup can be served warm or chilled for a refreshing summer option.

Find it online: https://justsosavory.com/zucchini-soup-with-yogurt-lemon-and-dill-recipe/