Zucchini soup with yogurt lemon and dill is one of those recipes that feels like a hug in a bowl. It’s light, refreshing, and just the right amount of tangy, perfect for when you want something simple but still interesting. If you’ve got zucchini staring at you from the fridge and no clue what to do with it, this soup might just become your new go-to.
Why You Should Try Zucchini Soup with Yogurt Lemon and Dill
Ever had soup that tastes fresh like a summer garden but still cozy enough to warm you up? This zucchini soup nails that balance. The yogurt adds creaminess without heaviness, the lemon gives it a bright kick, and dill brings in that herby zing that somehow makes everything better. Plus, it’s super easy to whip up, which means less time cooking and more time eating.
Variations I’ve Tried
I’ve played around with this recipe a bit, and here are some fun twists:
- Adding a handful of spinach for extra greens and nutrients.
- Swapping dill for fresh mint when I want a slightly sweeter, cooler flavor.
- Tossing in some garlic or a pinch of chili flakes for a little punch.
- Using coconut yogurt instead of regular yogurt to keep it dairy-free and add a subtle tropical note.
Zucchini Soup with Yogurt Lemon and Dill
Ingredients
Instructions
- Heat olive oil in a pot over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add chopped zucchini and cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes, until zucchini is soft.
- Remove from heat and let cool slightly. Blend soup until smooth.
- Stir in yogurt, lemon juice, and chopped dill. Season with salt and black pepper to taste.
- Serve warm or chilled, garnished with extra dill if desired.
Notes
Serving Ideas for Zucchini Soup with Yogurt Lemon and Dill
This soup shines on its own but pairs well with:
- Crusty bread or garlic toast for dipping.
- A sprinkle of toasted pine nuts or pumpkin seeds on top for crunch.
- A drizzle of extra olive oil or a swirl of yogurt for a fancy touch.
- A side salad with fresh tomatoes and cucumbers to keep things light.
Tips for Zucchini Soup with Yogurt Lemon and Dill
- Don’t skip blending the soup until silky smooth it really makes a difference in texture and flavor.
- Use fresh dill if you can; dried dill just doesn’t hit the same.
- If you want a thicker soup, add a small potato or a handful of cooked rice before blending.
- Always add the yogurt off the heat to prevent curdling.
- Taste as you go! Lemon and dill amounts can be adjusted depending on how bright or herby you like it.
Leftovers
Store leftover soup in an airtight container in the fridge for up to 3 days. It thickens as it cools, so you might want to add a splash of broth or water when reheating. This soup also freezes well, but I recommend freezing before adding the yogurt, then stirring it in after thawing and warming.
Common Mistakes to Avoid
- Adding yogurt while the soup is still hot on the stove can cause it to curdle. Always cool the soup slightly or stir yogurt in after removing from heat.
- Overcooking the zucchini until it’s mushy can dull the flavor. Keep an eye on it so it stays tender but not falling apart.
- Skimping on the lemon juice. The brightness is what lifts the whole soup, so don’t be shy.
- Forgetting to season properly. Salt and pepper make all the difference, so taste and adjust accordingly.
Nutrition Information (per serving)
- Calories: 150 kcal
- Carbohydrates: 12 g
- Protein: 6 g
- Fat: 7 g
- Fiber: 3 g
- Sugar: 5 g