Description
A bright and healthy zucchini soup blended with Greek yogurt, lemon, dill, and green onions for a creamy texture and fresh Mediterranean flavor.
Ingredients
- 3 tablespoons olive oil
- 1 bunch green onions, sliced (about 8 total), some dark green parts reserved for topping if desired
- 2 ribs celery, sliced
- 2 cloves garlic
- 1 teaspoon kosher salt
- 2–3 pounds zucchini, sliced or diced
- 3 cups vegetable or chicken broth
- 2 tablespoons fresh dill or 2 teaspoons dried
- Juice and zest of 1 lemon
- 1 cup Greek yogurt
- Extra dill, reserved green onion slices or chives, olive oil, and yogurt for topping (optional)
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-low heat. Sauté the green onions, celery, and garlic until very soft and just starting to brown, about 3 minutes.
2. Add the zucchini and kosher salt and stir to coat. Pour in the broth, cover, and simmer on low until the zucchini is very tender, about 10 minutes.
3. Turn off the heat and stir in the fresh dill, lemon zest, and lemon juice.
4. Using an immersion blender directly in the pot (or a standing blender in batches), puree the soup until very smooth.
5. Whisk in the Greek yogurt until fully incorporated.
6. Serve topped with extra yogurt, a drizzle of olive oil, and additional dill or green onions if desired.
Notes
Add the Greek yogurt after turning off the heat to prevent it from separating. Avoid bringing the soup to a boil once yogurt has been added.
If freezing, freeze the soup before adding yogurt. After reheating, whisk the yogurt in just before serving.
An immersion blender allows you to blend directly in the pot, while a standing blender may produce a slightly smoother texture.
If using a very large zucchini with tough seeds, scoop the seeds out before cooking. Smaller zucchini usually do not require this step.