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Dilled Summer Soup

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Dilled Summer Soup

Dilled Summer Soup

Need a gluten free and vegetarian soup? Dilled Summer Soup could be a super recipe to try. This recipe serves 9. One portion of this dish contains about 3g of protein, 12g of fat, and a total of 140 calories. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up leeks, half-and-half, dill, and a few other things to make it today.

Instructions

1
Saute leeks in hot oil in a Dutch oven until tender.
Ingredients you will need
LeekLeek
Cooking OilCooking Oil
Equipment you will use
Dutch OvenDutch Oven
2
Add zucchini and broth. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until zucchini is tender.
Ingredients you will need
ZucchiniZucchini
BrothBroth
3
Remove from heat; cool slightly.
4
Process mixture in batches in a blender until smooth, stopping to scrape down sides.
Equipment you will use
BlenderBlender
5
Stir in half-and-half and next 3 ingredients. Chill at least 3 hours.
6
Garnish, if desired.
7
Prep: 20 min., Cook: 15 min., Chill: 3 hrs.
DifficultyHard
Ready In45 m.
Servings9
Health Score6
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSoup
OccasionsFallWinter4th Of JulySummer
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