Zucchini soup with yogurt

Zucchini soup with yogurt: a fresh and healthy delight

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Number of servings: 4

If you are looking for a simple and quick recipe that combines the slightly sweet taste of zucchini with the freshness of yogurt, you have come to the right place! This zucchini soup with yogurt is perfect for warm days or for moments when you want a healthy lunch. Here’s how to prepare it step by step.

Ingredients:
- 500 g zucchini (choose young zucchinis with thin skin)
- 1 carrot (medium, fresh)
- 1 slice of celery (make sure it is tender)
- 1 bell pepper (preferably red or yellow for added color)
- 3 green onions (with tender leaves)
- Olive oil (for sautéing, about 2-3 tablespoons)
- 300 ml yogurt (Greek for a creamier texture)
- A bunch of fresh dill (for flavor)

Preparation:

1. Preparing the ingredients: Start by washing all the vegetables well. Use cold water and a vegetable brush to remove any impurities. After washing, chop the green onion finely, grate the carrot and celery on the largest holes of the grater, and slice the bell pepper into long strips.

2. Sautéing the vegetables: In a medium pot, heat the olive oil over medium heat. Add the green onion and sauté for 2-3 minutes until it becomes translucent. Then, add the grated carrot and celery, stirring continuously to prevent the vegetables from burning.

3. Adding the zucchini: Once the vegetables are lightly sautéed, add the zucchini cut into small cubes (or rounds, depending on your preference). Mix well and let them cook for 5 minutes. This step is essential to maintain their texture and enhance their flavor.

4. Adding water: Pour enough water into the pot (about 1.5 liters) to cover the vegetables. Let the soup boil over medium heat, covered with a lid, for 15-20 minutes. You can add salt and pepper to taste.

5. Finalizing the soup: When the vegetables are cooked, remove the pot from the heat and let the soup cool slightly. Add the yogurt (you can reserve some for serving) and mix well to incorporate it evenly into the soup. This step will give the dish a special creaminess.

6. Serving: Pour the soup into deep bowls, sprinkle with chopped fresh dill on top, and if desired, add a spoonful of yogurt to each serving for a more appetizing look. You can serve the soup warm or at room temperature, alongside croutons or toasted bread.

Practical tips:
- Young zucchinis have a sweeter flavor and are more tender. Avoid large zucchinis, which may have a more fibrous texture.
- If you want a spicier soup, you can add a finely chopped chili pepper during the sautéing of the vegetables.
- For a vegetarian option, you can replace yogurt with sour cream or plant-based milk if you prefer a dairy-free option.

Personalized version: You can also add other vegetables, such as potatoes or pumpkin, to diversify the flavor and texture. This zucchini soup with yogurt is not only a quick recipe but also a delicious way to enjoy fresh vegetables!