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Zucchini and Parsley Soup

Zucchini and Parsley Soup

This zucchini and parsley soup is quick, easy, and full of healthy ingredients. Greeks seem to always have plenty of zucchini and parsley handy, either in their gardens or in the fridge. This soup can be ready to eat in just 30 minutes. Serve with fresh bread and a greek salad.
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Servings: 8
Ingredients Method

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 1 large onion; chopped
  • 4 zucchini; roughly chopped
  • 3 garlic cloves; roughly chopped
  • 1 bunch parsley; washed and roughly chopped
  • 1/4 cup fresh dill; chopped
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 4 cup chicken or vegetable broth

Method
 

  1. To make Zucchini and Parsley Soup: Add the olive oil to a large pot, or dutch oven. Set the burner on medium-high heat. Roughly chop the onion, and add it to the olive oil. Sauté for 3-4 minutes, or until onions are translucent, stirring often.
  2. While the onions are cooking, roughly chop the zucchini and garlic. Add them to the onions, and sauté for another 3-4 minutes, stirring occasionally.
  3. Wash and chop the parsley and dill, including the stems, and add to the vegetables. Add the salt, pepper, and four cups of stock, stir, and put a lid on the pot.
  4. Turn the heat down to medium, and let everything gently boil for 20 minutes or until the zucchini is very soft and you can easily pierce it with a fork.
  5. Using an immersion blender, puree the mixture until smooth. Taste, and add more salt and pepper if needed. Grate a bit of kefalotyri cheese on top of each bowl if desired (optional). Serve with fresh bread and a greek salad.
  6. Enjoy! See more delicious soup recipes here.