Zucchini and dill soup

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We’ve been inundated with tonnes of fresh, local squash lately and we’ve almost had more than we know what to do with.  I’ve been making soups a lot as the weather has been getting cooler and this is currently one of my favourites…  It literally takes minutes to prepare so it’s a great lunchtime option.

(Serves 4)

  • 4-6 zucchini (washed and roughly chopped)
  • Generous drizzle of olive oil
  • Couple of pints of veg stock (I generally use Kallo organic stock cubes)
  • Generous sprinkle of dill (fresh or dried is fine)
  • Salty and pepper to season
  • Half a lemon
  1. Heat the olive oil up in a pan
  2. Add the zucchini and gently sauté for a few minutes to soften them
  3. Add the vegetable stock
  4. Allow to simmer for 5 minutes
  5. Remove from the heat and blend (I just used a hand-held blender for this, which worked really well and cuts down on washing up!)
  6. Add the dill, salt and pepper to taste
  7. Squeeze in the fresh lemon juice and stir
  8. Serve with warm, crusty bread

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