Zucchini and Dill Soup

There is always a soup of some kind in my fridge especially during the colder months.  Apart from it being comforting and warming, it is an easy way to get some additional vegetables into you.  

1 tablespoon olive oil1 leek, sliced and washed
2 cloves garlic, minced
6 large zucchinis, chopped
2 carrots, chopped
6 cups vegetable stock
salt & pepper to taste
¼ cup fresh dill, chopped

Heat oil over medium heat in heavy based saucepan. Add leek and sauté for 5 minutes. Then add garlic and stir for 1-2 minutes, making sure it doesn’t burn.

Add zucchini and carrots, stirring for a couple of minutes. Pour in vegetable stock and season to taste.

Cook for about 20-30 minutes until vegetables are tender. Add fresh dill and then blend soup until nice and smooth.

Serves 4-6


Keren is the founder of Vital Assurance, and hopes to bring to you her passion for healthy eating and living.