Zucchini Soup with Dill Dressing
Zucchini is an incredibly versatile vegetable that can be used to make delicious and light soup. The dill dressing adds freshness and a distinctive flavor to the dish, making the soup a perfect choice on a hot summer day or for a light dinner. This recipe is not only delicious but also quick to prepare, and it works perfectly in a vegan version as well.
Ingredients for this recipe
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Preparation Steps
1
Peel and chop the onion and garlic. Peel and dice the potato. Thinly slice the zucchini.
2
In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant.
3
Add the potato and zucchini and cook for 5 minutes, until slightly softened.
4
Pour in the vegetable broth, season with salt and pepper to taste. Bring to a simmer and cook for about 15 minutes, or until the vegetables are tender.
5
Once the vegetables are cooked, use an immersion blender to blend the soup until smooth. If necessary, add more broth to reach the desired consistency.
6
Stir in the plant-based cream and heat through, but do not boil, to prevent the cream from curdling.
7
For the dressing, finely chop the dill, mix with lemon juice and a pinch of salt. When serving, drizzle the dill dressing over the soup.
