Zucchini Soup with Yogurt

Enriched with a protein-rich yogurt liaison and fresh dill, this light traditional soup offers a digestive-friendly and satisfying start to your meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 medium zucchinis, diced (300 g) · 51 kcal in the whole recipe
• 1 medium onion, chopped (110 g) · 44 kcal in the whole recipe
• 2 tablespoons white rice (30 g) · 108 kcal in the whole recipe
• 1.5 tablespoons olive oil (20 g) · 177 kcal in the whole recipe
• 1.5 cups plain yogurt (350 g) · 210 kcal in the whole recipe
• 1 egg (50 g) · 72 kcal in the whole recipe
• 1/2 bunch fresh dill, finely chopped (15 g) · 7 kcal in the whole recipe
• 4 cups water, salt, and black pepper to taste

Method

1. Saute the chopped onion in olive oil in a pot over medium heat until soft, then add diced zucchini and rinsed rice, cooking for 2-3 minutes.

   

2. Add 4 cups of hot water and salt, cover and simmer for about 15 minutes until the zucchini and rice are tender, then blend with an immersion blender until smooth.

   

3. Whisk the plain yogurt and egg together in a bowl, then slowly temper the mixture by whisking in a ladle of hot soup broth.

   

4. Pour the tempered yogurt mixture into the pot in a thin stream while stirring continuously, bring to a gentle simmer over low heat, and serve garnished with chopped fresh dill and black pepper.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.