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Zucchini and Dill Soup

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Makes 3-4 servings

Time 20-30 minutes


Grate a couple of zucchini. Cook a chopped onion in butter until softened, then add the zucchini and stir until softened, five minutes or so. Add vegetable or chicken stock and bring to a boil; simmer for about five minutes, then puree until smooth. Season with salt and pepper and lots of fresh chopped dill.

— Recipe from Mark Bittman’s Kitchen Express