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TASTY TUESDAY: Courgette and Dill Soup

by Sarah on July 24th, 2012

Here’s a seriously yummy green soup recipe, just perfect for the middle of winter. I’ve taken it from Lynne Bedford Hall’s Scrumptious.

Ingredients (Serves 6):

1TBSP Butter

2TBSP Olive Oil

2 Medium Leeks, chopped

1 Small Onion, peeled and chopped

300g (110z) Courgettes, chopped

2 Sticks Celery, plus some leaves, chopped

1 Large Potato, peeled and chopped

5ml Dried Dill

1 Litre (1 and 3/4 Pints) Vegetable Stock

3 Bay Leaves

A few springs parsley

A little salt and a pinch of sugar

300ml (11 fl oz) Milk

Lemon Juice

125ml (4 and 1/2 fl oz) Fresh Cream and 2tsp Fresh Dill to garnish


Heat the butter and oil in a large saucepan, add the leeks and onion, cover and sweat over a low heat until softened.

Add the courgettes, celery, potato and dill and toss for a few minutes – nothing should start to brown.

Add the remaining ingredients, except the milk and lemon juice, and cover and simmer for 25 minutes until everything is very soft.

Cool, discard the bay leaves, add the milk, and blend until the mixture is a pale lemon colour with green flecks. Season with lemon juice if need be.

Whip the cream and then fold in in the chopped fresh dill. Swirl a spoonful into each bowl of soup and serve :)

From → Healthy Eating