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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. It’s a simple yet delightful dish that serves as an excellent, healthy starter or a light meal, emphasizing the freshness of vegetables and the vibrancy of the herbal note.
Why You’ll 🫶🏻 this Soup
What sets this recipe apart is the vibrant, tangy flavors that make it ideal for enjoying cold on warm summer days or hot during cooler summer evenings. The use of tangy Greek yogurt, along with the sour cream, not only contributes a creamy texture but also provides a healthy dose of protein. Adding baby spinach enhances the color, while fresh dill infuses an herbal note. Plus, the convenience of blending means minimal chopping is required, and with zucchini cooking quickly, you can have this delightful soup ready in under 30 minutes. Happy cooking! ~Nicole
Key Ingredients for Zucchini Soup with Dill and Greek Yogurt
Zucchini is a plentiful and adaptable summer vegetable often featured in soups, celebrated for its gentle taste and soft texture when prepared.
Leeks are a gentle, onion-flavored vegetable that brings a hint of sweetness and richness to zucchini soup. In this recipe, focus on using the white and light green sections, ensuring they are thoroughly washed to eliminate any dirt nestled between the layers.
Garlic brings a rich, savory essence to this soup.
Chicken Stock enhances the soup’s taste without overpowering the other flavors. I like to use my Quick Chicken Stock, but a quality store-bought one works well.
Spinach is a nutritious leafy green that enhances both the vibrant green color and health benefits of this zucchini soup.
Dill plays an essential role in zucchini soup, adding a refreshing, herbal touch that enhances the zucchini’s subtle flavor.
Lemon Juice adds a bright flavor that complements the mild flavor of the raw, marinated, diced zucchini used as a garnish. It also helps lightly tenderize the raw zucchini.
Greek Yogurt adds a healthy creaminess and tang to the finished soup.
Equipment Needed
Tips for Making Zucchini Soup with Dill and Greek Yogurt
- To prep the vegetables, I like to trim the dark green leaves from the leeks (save those in the freezer for making stocks or a bouquet garni), then slice the white and light green parts, and wash and dry them in the salad spinner. That ensures that all of the dirt is out of the leaves. For 2 ¼ pounds of zucchini, I cut it in half lengthwise and slice it into half moons. For the remaining 4 ounces, I cut them into ¼-inch dice. I smash the garlic with the side of a chef’s knife and remove the skin.
- Heat 2 tablespoons of oil in a Dutch oven over medium-high heat until shimmering. Add sliced zucchini, leeks, and garlic, along with 1 teaspoon salt and ½ teaspoon pepper, and cook until the 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, and set aside.
- Stir the 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.
Substitutions
- Substitute vegetable stock for the chicken stock.
- Don’t care for dill? Try different herbs like basil, tarragon, or mint.
- For some heat, add a jalapeño, cayenne pepper, red pepper flakes, or hot sauce, but use sparingly to avoid overpowering the vegetables.
- Try using mild yellow onions if leeks are not available.
- Substitute the Greek yogurt with sour cream or use a blend.
Serving Suggestions
This is a filling soup, so not much is needed on the side. It is wonderful as an appetizer served in small glasses, a starter for a luncheon or dinner. It can be served warm with crusty bread or crostinis with Radish Butter or Cucumber Basil Egg Salad. Chunky croutons, like those in Moroccan soup, and Bacon Cheddar Toasts are also well received. My absolute favorite way to enjoy this soup is served chilled on a warm day with a handful of Microgreens. In my opinion, the soup’s flavors are amplified when served barely warm or chilled.
Yes and no. You can freeze the soup before adding the yogurt. Once thawed, add the yogurt. If you freeze the soup after adding the yogurt, the yogurt becomes grainy once thawed and reheated.
Yes, but I recommend cooling the soup completely before refrigerating for up to 3 days. If serving warm, reheat slowly over a low heat.
You can use a high-speed blender or a food processor. Remember to cover the appliances with a towel to let any steam escape, and work in batches.
Other zuccchini recipes you may enjoy…
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Zucchini Soup with Dill and Greek Yogurt
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
