Zucchini Dill Soup
Simmer zucchini, garlic, onion, celery and potatoes in broth, and blend until smooth with fresh dill.
Ingredients
- 4 cups Zucchini cubed
- 1 large Yellow Onion diced
- 4 cloves Garlic minced
- 4 ribs Celery sliced
- 2 tablespoon Olive Oil
- 3 cups Potatoes peeled and diced
- 4 cups Chicken Broth
- 1 cup Water
- 2 teaspoon Salt
- 3 tablespoon Fresh Dill finely chopped
Instructions
- Start by preparing the vegetables. Chop up the onion, mince the garlic, and slice the celery thinly. If blending the soup, the size of the zucchini cubes does not matter as much.4 cups Zucchini, 1 large Yellow Onion, 4 cloves Garlic, 4 ribs Celery
- Drizzle the olive oil in a large soup pot on medium heat. Add to it, the garlic, onion, celery, and zucchini. Cook for 5-8 minutes, or until the onions are translucent.2 tablespoon Olive Oil
- Add the peeled and cubed potatoes to the soup pot, with the chicken broth, water, and salt. Bring to a simmer, and cook on low, covered, until the potatoes are fork tender.3 cups Potatoes, 4 cups Chicken Broth, 1 cup Water, 2 teaspoon Salt
- Remove the soup from the heat and use a stick blender to blend the soup until smooth. Add the finely chopped fresh dill to the soup add stir to combine.3 tablespoon Fresh Dill
Video
Nutrition
Calories: 244kcalCarbohydrates: 38gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 2091mgPotassium: 1202mgFiber: 6gSugar: 7gVitamin A: 460IUVitamin C: 58mgCalcium: 81mgIron: 2mg
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