This Simple Zucchini Soup Is Proof That Less Can Be More

If your garden is overflowing with zucchini or the farmer's market is tempting you with armfuls of it, we've found a simple soup that belongs on your summer menu. Wellness coach and culinary creator Stephanie Valentine included instructions for this fresh, flavorful, and surprisingly satisfying zucchini dill bisque in her cookbook, Love What’s On Your Plate.

To make this easy meal, you'll sauté onion, squash, and celery until soft. Add water and stock and simmer for just about 20 minutes. Add two heaping tablespoons of fresh, chopped dill, then use an immersion blender to purée the soup until velvety (alternately, transfer it into a food processor to blend). When temperatures rise, consider serving the bisque chilled; when the nights cool later in the season, eat it warm.

Valentine encourages you to whip up your own chicken stock for this dish, which will result in a broth with greater depth and complexity. That step is optional, but it will truly pay off (with very little labor required). Either way, you'll end up with a light, nourishing soup that lets zucchini take center stage.

Zucchini Dill Bisque Recipe

Serves 6

Ingredients

• 2 tbsp extra virgin olive oil
• 1⁄2 Vidalia onion, cut into chunks
• 5 zucchinis, cut into chunks
• 2 celery stalks, roughly chopped
• 2 cups Superlative Chicken Soup (below), chicken, or vegetable stock
• 1 cup water
• 2 tbsp fresh dill, finely chopped
• Salt and freshly ground pepper

Instructions

1. Heat oil in a stock pot over medium-high heat. Sauté onion until translucent, then add zucchini and celery. Sauté for another 2-3 minutes. Pour in stock and water, and bring to a boil. Lower heat and simmer for about 20 minutes, until vegetables are soft. Stir in dill. Remove from heat and allow to cool slightly.
2. Use an immersion blender or transfer soup to a food processor/blender, and purée until velvety and smooth. Season with salt and pepper to taste.

Superlative Chicken Soup Recipe

Ingredients

• 10L-12L water
• 2 beef soup bones
• 1 tbsp olive oil
• Kosher salt and freshly ground pepper
• 1 large onion
• 1 whole chicken, quartered
• 2 strips beef short ribs, flanken
• 1 chicken or turkey carcass (optional)
• Extra chicken bones (ask your butcher)
• 1 tbsp apple cider vinegar
• 3 celery stalks, roughly chopped
• 4 large carrots, peeled and roughly chopped
• 2 garlic cloves
• 5 organic sun-dried tomatoes
• 1 bunch fresh parsley
• 1 bunch fresh dill

Instructions

1. Preheat oven to 375°F (190°C).
2. Lightly brush soup bones with oil, and place in the oven to brown, about 15 minutes. Set aside.
3. Fill a large stock pot ¾ full with water and 4 tablespoons salt. Bring it to a boil. Add browned soup bones, onion, chicken, beef ribs, chicken bones, and vinegar. Bring the mixture to a boil, then reduce heat to a simmer for at least 2 hours. While simmering, skim off any scum and discard it.
4. Add celery, carrots, garlic, and sun-dried tomatoes to the pot. Sprinkle half of the herbs over the soup and bring it to a vigorous boil. Reduce heat to low and simmer covered for as long as possible, ideally 6-8 hours. Add the remaining herbs during the last 30 minutes of cooking. Season with salt and pepper to taste.
5. Strain the stock and refrigerate overnight. The next day, remove the solidified fat from the surface.
6. Reheat over medium-high heat just before serving.

Recipe from Love What’s On Your Plate: Wholesome Recipes to Cherish & Share by Stephanie Valentine (Photos by Louisa Nicholaou).

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