Zucchini, cucumber, celery and red pepper soup with dill
This refreshing Zucchini, Cucumber, Celery, and Red Pepper Soup with Dill is a light and healthy dish, easily prepared by blending sautéed vegetables with cream and herbs. Perfect as an appetizer or light meal, it showcases vibrant flavours and a smooth texture.
Cook time 0 min
Prep time 5 min
Ingredients:
2 zucchini1 cucumber
1 red pepper
3 stalks celery
1/2 cup heavy whipping cream
1 tbsp dill
2 tbsp olive oil
1 dash salt
1 dash black pepper
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.
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.
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.
Zucchini, cucumber, celery and red pepper soup with dill FAQ:
Store leftover zucchini soup in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
If you prefer a thicker soup, blend it longer or add more vegetables before cooking. For a thinner consistency, add more water or broth during cooking until the desired thickness is reached.
You can substitute heavy whipping cream with half-and-half, coconut milk, or a plant-based cream for a lighter option. Adjust seasonings as needed for flavor.
The soup is done when all the vegetables are tender, which should take about 20 minutes of simmering after boiling. Check the zucchini, cucumber, and celery with a fork; they should be easily pierced.
Yes, you can use frozen zucchini, cucumber, celery, and red pepper. However, pre-cooked frozen vegetables may alter the soup's texture. Reduce cooking time accordingly since they may cook faster than fresh vegetables.
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.
Nutrition per serving
4 ServingsCalories 140kcal
Protein 2.92g
Carbohydrates 9g
Fiber 2.23g
Sugar 6g
Fat 18g
More recipes
Fennel-potato soup with smoked salmon
A creamy fennel-potato soup topped with smoked salmon.
06 Dec 2025Smoked salmon and broccoli soup
A comforting smoked salmon and broccoli soup, perfect for any occasion.
08 Jan 2026Thai-style pumpkin soup with coriander pesto
A creamy Thai-style pumpkin soup topped with coriander pesto.
30 Nov 2025Roasted garlic and potato soup
Comforting roasted garlic and potato soup with creamy texture.
03 Jan 2026