One way to have fun with cooking (or to avoid getting bored with it) is to try new ways of making the same vegetable. I love this trick. This week I cut my zucchini into tiny cubes and sautéed them with some cubed carrots for dinner. They were beautiful and delicious. You know how sometimes zucchini gets mushy and the center seeds can be unappealing? Cutting it in different shapes – like the small cubes, sticks or even sprializing it into pasta – avoids that disappointment.
This week, I also found multiple ways to use the big bunch of dill I bought at the farmer’s market – the dill added a delicate layer of flavor to my chopped green salad, zest to my chicken salad and was a tasty topping for my gluten free foccaccia. The fresh dill sprigs also sweetly softened the essence of this soup in a wonderfully savory way.
Zucchini purees into a creamy delightful soup. Sometimes I add spinach to the recipe and that gives it a beautiful deep green color and another delectable layer of flavor. This time I used what I had in my fridge – zucchini, leeks, homemade bone broth and fresh dill.
Creamy Zucchini Dill Soup
3 medium sized zucchini
1 leek peeled and chopped
1 tablespoon red palm oil
3/4 cup water
1 cup broth
1/2 teaspoon cardamom
2 tablespoons fresh chopped dill
Slice off root end of leek and last 1/3 of the green tops, then slice into thin rounds. Place in a bowl and cover with water. Soaking the leek helps remove any grit and dirt. Wash zucchini and cut off ends. Slice in half lengthwise then chop into half moons. Really they can be cut any way you like, I just find this the quickest way to chop it. Drain leek and rinse well. Place oil in a medium to large stock pot. Add leeks and sautee until tender and translucent, about five minutes. Add zucchini and water. Simmer until zucchini is tender. Add broth and dill. Heat for a few minutes. Blend veggies with an immersion blender or in a regular blender, adding more broth as needed.