Creamy Zucchini Soup with Yogurt and Dill
Ingredients
Soup
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 2 large sweet onions, diced
- 1 1/2 teaspoon salt
- 4 cloves garlic, chopped
- 1/4 cup white wine
- 3 cups vegetable broth
- 2 pounds zucchini, cut into 1/2 -inch slices
- 1 cup full-fat plain Greek yogurt
- 1 tablespoon each chopped fresh dill and basil
Topping
- 1 tablespoon olive oil
- 1 ear of corn, cut off the cob
- 1 cup finely diced zucchini
- 1 scallion, sliced
- Chopped fresh dill and basil, to taste
- Freshly ground pepper, to taste
Preparation
Heat the olive oil in a large pot over medium heat and sauté the onions with salt until softened.
Add the garlic and cook for another minute until fragrant.
Pour in the white wine and cook until it reduces slightly.
Add the vegetable broth and zucchini, bring to a boil, then reduce heat and simmer until the zucchini is tender.
Blend the soup until smooth using an immersion blender or by transferring to a blender.
Stir in the Greek yogurt, dill, and basil until well combined.
For the topping, heat olive oil in a skillet over medium-high heat.
Sauté the corn and zucchini until browned and tender.
Add the scallion, dill, basil, and pepper to taste, and cook briefly.
Serve the soup topped with the sautéed mixture.
Tips
Can be served hot or cold for versatility.
Ideal for meal prep or a comforting dinner.
Naturally gluten-free and vegetarian; make it vegan by substituting Greek yogurt with a plant-based alternative.
