The second dish which Minoo shared in the Gilmore Park Church Community Kitchen inspired by Woman’s Health Magazine was Zucchini and Dill Soup.
This Zucchini and Dill Soup is very refreshing. It is also quick to make which makes it a great recipe for a busy weekday supper.
- 5 zucchini, grated
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cartons (900ml) of chicken or vegetable broth
- a bunch of fresh dill
- 2 tablespoons butter or vegetable oil
P/S: the red pepper is not supposed to be in this picture
Prep time: 20 minutes; Cook time: 20 minutes; Serves 8
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Looks delicious. I have just got back from a farm (where one picks up ones own veg) with bunch of zuccs. I just need the dill to try it.
I made this tonight and it was a huge hit. Great summer soup. A friend said he felt refreshed after finished it. I used two zucchinis to make six adult servings (small bowls). I puréed it and added only a tiny bit of dill.
Hey Zoe: Suanne and I was out walking in the park today when we saw your tweet about making the Zucchini and Dill Soup. I was saying to Suanne that I never get to taste it and she goes on and tell me she knows my cup of tea and that I will never like it. LOL! Glad you liked it … am sure it will make Suanne happy that people actually uses the recipes posted on this blog. Ben
I made the soup for dinner tonight and it was really great! It’s a light soup that has some body to it which I like. When I first saw the recipe, I thought, great–a soup with my favourite vegetable–zucchini! Pureeing it, is a great idea and something I will try the next time I make it. Chilling it afterward would make for a really refreshing and summery soup. I also plan to squeeze in some lemon for a nice fresh kick.
Add sour cream mixed with some wondra flour and a tbs. white vinegar to finish this off. It is called Hungarian Tokleves.
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