Greek-Style Zucchini Soup

Ingredients

• 2 white onion (finely chopped)
• 2 carrots (finely grated)
• 0.5 red bell pepper (diced)
• 1 large zucchini (peeled and diced)
• 1 tbsp olive oil
• 300 ml chicken stock (the author mentions using Zwup)
• 350 ml water (50 ml for sweating the carrot and 300 ml for the soup)
• 2 egg yolks
• 1 2% Greek yogurt (the quantity in grams is not specified in the source; use one container)
• 50 ml heavy cream
• 0.25 lemon (use the juice)
• 1 dill (one bunch, finely chopped; may be replaced with parsley)
• salt (to taste)
• chili pepper (for serving alongside the soup)

Steps

1. 1

   Heat a deep saucepan and add the olive oil.

2. 2

   Add the finely chopped onion and sauté for 1–2 minutes.

3. 3

   Add the finely grated carrot and 50 ml of water. Cover and cook for a few minutes, until the vegetables soften.

4. 4

   Add the diced red bell pepper and sauté for another 2 minutes.

5. 5

   Pour in the chicken stock and the remaining 300 ml of water, then season with salt to taste.

6. 6

   Cover the saucepan and simmer the soup for 20 minutes.

7. 7

   Add the peeled and diced zucchini.

8. 8

   Simmer for another 15 minutes over low heat.

9. 9

   Turn off the heat. In a bowl, whisk together the Greek yogurt, heavy cream, and the two egg yolks.

10. 10

    Gradually add one ladleful of hot soup at a time to the creamy mixture to temper it.

11. 11

    Pour the tempered mixture back into the pot with the vegetables and stir until smooth.

12. 12

    Add the lemon juice and finely chopped dill. If preferred, replace the dill with parsley.

13. 13

    Serve the soup hot with a chili pepper on the side, or let it cool and serve it cold.

Notes

The source states that the soup is also delicious at room temperature or cold. The quantity of Greek yogurt is not given in grams but as one container of 2% yogurt.

Nutrition per serving

• soup
• main course
• appetizer
• vegetarian
• Mediterranean
• quick
• summer
• served cold