Creamy Kosher Zucchini Soup Perfect for Any Occasion

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Zucchini soup is a delightful dish that brings the freshness of summer vegetables into a comforting bowl of warmth. Originating from Mediterranean cuisine, this soup is known for its creamy texture and subtle flavors, making it a versatile choice for any meal. It’s particularly special because it can be served hot or cold, catering to all seasons and preferences. Whether as a starter for a Shabbat dinner or a light lunch on a weekday, this kosher zucchini soup is sure to satisfy your culinary cravings while adhering to dietary laws.

Zucchini soup is a delightful dish that brings the freshness of summer vegetables into a comforting bowl of warmth. Originating from Mediterranean cuisine, this soup is known for its creamy texture and subtle flavors, making it a versatile choice for any meal. It's particularly special because it can be served hot or cold, catering to all seasons and preferences. Whether as a starter for a Shabbat dinner or a light lunch on a weekday, this kosher zucchini soup is sure to satisfy your culinary cravings while adhering to dietary laws.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil extra virgin
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 zucchini medium-sized, sliced
  • 4 cups vegetable broth preferably low sodium
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup fresh dill chopped
  • 1 cup coconut milk full-fat for creaminess
  • 1 lemon juiced

Method
 

  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for another 1 minute, until fragrant.
  3. Add the sliced zucchini and sauté for 5 minutes, stirring occasionally.
  4. Pour in the vegetable broth, salt, and black pepper. Bring to a boil, then reduce the heat to a simmer. Let it cook for 15 minutes, until the zucchini is tender.
  5. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
  6. Stir in the chopped dill and coconut milk, then return the pot to low heat. Cook for an additional 5 minutes, allowing the flavors to meld.
  7. Remove from heat, add the lemon juice, and stir well. Adjust seasoning with more salt and pepper if needed.
  8. Serve hot or chilled, garnished with extra dill or a swirl of coconut milk if desired.

Notes

For a thicker consistency, reduce the amount of vegetable broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

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