Zucchini, cucumber, celery and red pepper soup with dill
Refreshingly light and creamy, this zucchini, cucumber, celery, and red pepper soup with dill is a perfect blend of fresh veggies and rich flavors. Made with wholesome ingredients like zucchini, cucumber, red pepper, celery, and a touch of heavy whipping cream, this soup is seasoned with dill, olive oil, salt, and black pepper for a delightful meal that's both nutritious and satisfying.
- 22 Feb 2025
- Cook time 0 min
- Prep time 5 min
- 4 Servings
- 9 Ingredients
If you're looking for a light, refreshing, and healthy dish, this Zucchini, Cucumber, Celery, and Red Pepper Soup with Dill is perfect for you. Packed with fresh vegetables and flavored with dill, this soup is easy to prepare and makes a great appetizer or light meal.
Ingredients:
Instructions:
- Rinse and chop the zucchini, cucumber, red pepper, and celery into small, manageable pieces. Ensure that all the vegetables are roughly the same size for even cooking.
- In a large pot or saucepan, heat the 2 tablespoons of olive oil over medium heat.
- Add the chopped zucchini, celery, and red pepper to the pot. Stir to coat the vegetables with the oil and sauté for about 5-7 minutes until they begin to soften.
- Add the cucumber to the pot and continue to cook for another 3-4 minutes.
- Sprinkle a dash of salt and a dash of black pepper over the vegetables. Stir to incorporate the seasoning evenly.
- Pour in enough water to slightly cover the vegetables in the pot.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until all the vegetables are tender.
- Once the vegetables are cooked and tender, remove the pot from heat.
- Using an immersion blender, blend the soup until it reaches a smooth consistency. Alternatively, you can transfer the soup in batches to a countertop blender. Be cautious as the soup will be hot.
- Return the blended soup to low heat and stir in the 1/2 cup of heavy whipping cream.
- Add the 1 tablespoon of freshly chopped dill and stir well to combine.
- Taste the soup and adjust seasoning with additional salt and pepper, if needed.
- Ladle the hot soup into bowls and garnish with a sprig of fresh dill or a drizzle of olive oil if desired.
- Serve immediately with a side of crusty bread or a light salad.
Tips:
- For a smoother texture, blend the soup in batches and strain it through a fine-mesh sieve.
- Chill the soup for a few hours after preparing to enhance the flavors.
- Garnish with a sprig of dill or a few thin slices of cucumber for an elegant presentation.
- If you prefer a thicker soup, reduce the amount of heavy whipping cream or add a cooked potato during blending.
- Adjust the seasoning with more salt and pepper if needed after blending.
This Zucchini, Cucumber, Celery, and Red Pepper Soup with Dill is a delicious, healthy option that's perfect for any time of the year. With its vibrant colors and refreshing flavors, it's sure to be a hit at your next gathering or a tasty addition to your weekly meal plan.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 2.92g | 2% |
| Carbohydrates | |
| Carbohydrates 9g | 2% |
| Fiber 2.23g | 6% |
| Sugar 6g | 6% |
| Fat | |
| Fat 18g | 21% |
| Saturated 8g | 26% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 22mg | 4% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 0.81mg | 5% |
| Vitamin B6 0.28mg | 16% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.05ug | 2% |
| Vitamin C 44mg | 49% |
| Vitamin E 0.79mg | 5% |
| Vitamin K 27ug | 23% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 0.75mg | 7% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 88mg | 7% |
| Potassium, K 510mg | 15% |
| Selenium, Se 1.45ug | 3% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 0.62mg | 6% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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