Pescatarian Dill & Chive Green Vegetable Soup
Total time45 min
Prep time15 min
Cook time30 min
4.6(17)
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp olive oil
- 1 medium leek, white and light-green parts only, halved lengthwise and thinly sliced
- 3 cloves garlic, minced
- 2 medium zucchini (about 12 oz total), roughly chopped
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 5 cups bone broth (homemade or aip-compliant brand)
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 4 cups baby spinach, loosely packed
- 2 cups curly kale, stems removed, leaves roughly torn
- ¼ cup fresh dill, roughly chopped
- ¼ cup fresh chives, thinly sliced
- 1 tbsp fresh lemon juice
- 1 tsp salt, or to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- fresh dill sprigs, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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