Pescatarian Garlic-Dill Yogurt Green Vegetable Soup
Total time40 min
Prep time15 min
Cook time25 min
4.9(11)
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium zucchini (about 1 lb total), roughly chopped
- 3 cups baby spinach, loosely packed
- 1 cup frozen peas
- 4 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ tsp ground turmeric
- ¼ tsp black pepper
- ½ tsp salt, plus more to taste
- ½ cup plain whole-milk yogurt
- 1 tbsp fresh lemon juice
- ¼ cup fresh dill, roughly chopped
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1–2 tsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add the onion 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 it doesn't brown.
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