Editor’s Note: I love soup. I grew up eating it almost every Sunday night, and I have a real weakness for a bisque. So when it came time to launch Well Fed, our new recipe section with Stephanie Valentine, I wanted to open with something green from her new book, “Love What’s On Your Plate.” A beautiful, verdant green. For this time of year, it hits just the right note. Here’s Steph. —Susan Dabbar
I was given a version of this recipe from a dietitian who called it a low-calorie winter soup, but I eat it for its warmth and freshness. I love that it has only a few ingredients, which makes it fast and simple to cook and serve.
Serves 6
Ingredients
- 2 tbsp extra virgin olive oil
- ½ Vidalia onion, cut into chunks
- 5 zucchinis, cut into chunks
- 2 celery stalks, roughly chopped
- 2 cups chicken or vegetable stock
- 1 cup water
- 2 tbsp fresh dill, finely chopped
- Salt and freshly ground pepper
Method
- 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 the dill. Remove from heat and allow to cool slightly.
- 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.
From Love What’s On Your Plate by Stephanie Valentine.
