Zucchini Soup with Dill and Greek Yogurt

Two bowls of green soup garnished with diced zucchini and fresh herbs, placed on a white surface surrounded by bread pieces, dill sprigs, a bowl of diced zucchini, and a napkin with a spoon.

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Zucchini Soup with Dill and Greek Yogurt

This light and refreshing Zucchini Soup with Dill and Greek Yogurt showcases the zesty flavors of leeks and fresh dill, complemented by the creaminess of Greek yogurt.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Soup

Cuisine: American

Keyword: Dill, Easy, Leeks, Make-ahead, Zucchini

Servings:

Author: Nicole

Equipment

Ingredients

3 tablespoons Extra-virgin olive oil
2 ½ pounds zucchini (2 ¼ pounds, trimmed, cut lengthwise, and cut into ¼-inch half moons; 4 ounces cut into ¼-inch dice)
1 pound leeks, white and light-green parts only trimmed, halved lengthwise, sliced ½-inch thick, thorougly washed and dried
3 garlic cloves smashed and peeled
1 ½ teaspoons plus a pinch of kosher salt
½ teaspoon plus a pinch of freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
4 cups chicken stock Homemade or store-bought
2 ounces baby spinach about 2 cups
3 tablespoons chopped fresh dill plus more for garnish
½ cup 0%-5% plain Greek yogurt plus more for serving

Additional Garnish if Serving Chilled

Microgreens (optional)

Instructions

Heat 2 tablespoons of oil in a Dutch oven over medium-high heat until shimmering. Add sliced zucchini, leeks, garlic, 1 teaspoon salt, ½ teaspoon pepper, and cook until vegetables are softened, about 8 minutes, stirring occasionally. Stir in broth and bring to a simmer. Cook, covered, until vegetables are tender, about 15 minutes.
Meanwhile, combine ¼-inch zucchini pieces, the remaining 1 tablespoon oil, lemon juice, the remaining pinch of salt, and the remaining pinch of pepper in a bowl.
Stir spinach and dill into the soup until wilted. Off the heat, blend the soup with an immersion blender until smooth, 2 to 4 minutes. Whisk in Greek yogurt. Season with salt and pepper to taste. Serve, garnishing individual portions with marinated zucchini and extra oil, dill, and yogurt. Enjoy!

Notes

To serve cold, mix in the yogurt, then refrigerate until completely chilled. Once it's cold, you can adjust the thickness by adding cold water as needed, and don't forget to season it with salt and pepper to taste.

Nutrition