Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 2 medium onions (diced)
  • 3 stalks celery (finely chopped)
  • 8 cup zucchini (chopped, skin on)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried or fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 1/2 cups vegetable stock (use chicken stock for non-vegetarian version)
  • 1 cup half and half (use regular milk for low-fat, or coconut milk for dairy-free)
  • fresh dill for serving ((optional))

Instruction

  • Heat a large pot over medium high heat. Add the olive oil.
  • Add the onions and celery and saute until the onions are soft.
  • Add the zucchini, thyme, dill, salt and pepper and stir well.
  • Add the vegetable stock and cover the pot, letting the soup come to a boil.
  • Once it comes to a boil, reduce the heat to medium low and let simmer for about 20 minutes.
  • After 20 minutes, remove the pot from the heat and add the cream.
  • Puree with an immersion blender (or in a standard blender in batches).
  • Serve in bowls with some fresh dill (if desired).