Zucchini Soup

Serves 4 to 6

I grew zucchini in my vegetable garden in Colorado and always had an abundant crop. We were always looking for ways to use it and this recipe fit the bill. Now it has become a family favorite. The secret ingredients are the curry and the dill, which give it a unique flavor.

Description

A healthy, fat-free soup that transforms garden-fresh zucchini into a flavorful dish. With a gentle curry accent and fresh herbs, this nutritious soup is perfect for using summer’s abundant zucchini harvest and can be enjoyed year-round thanks to its excellent freezing qualities.

Ingredients

For the Soup

• 4 large zucchini
• 3 carrots, peeled
• 1 leek (white part only)
• 1 onion, peeled
• 4 cups chicken broth
• 2 tablespoons fresh dill, divided (can substitute 1¼ tsp dried dill divided)
• 1 teaspoon curry powder (or more to taste)
• 1 teaspoon minced garlic
• Salt and pepper to taste

For Serving

• 1 ½ TBS sour cream
• 1 TBS chopped fresh dill (can substitute ¼ teaspoon dr
  ied dill)

Instructions

1. Cut all the vegetables into one-inch chunks
2. Combine in a soup pot:
   – All chopped vegetables
   – Chicken broth
   – 1 tablespoon dill
   – Curry powder
   – Minced garlic
   – Salt and pepper
3. Cook until vegetables are tender (approximately 30 minutes)
4. Blend until smooth using a blender or a handheld emulsifier
5. Serve hot, garnished with a spoonful of sour cream and a sprinkle of dill

Chef’s Notes

• Make sure you thoroughly rinse the leek to make sure there is no grit in your soup
• Fresh dill is best, but if you don’t have it, you can use dried dill
• Curry powder can be increased for a more robust flavor
• Excellent way to incorporate more vegetables into your diet
• Consider making larger batches for freezing