This is just so simple to make but full of flavour…my type of cooking! Filled with nutrients, creamy and comforting. And easy to make. Dill is just about one of the prettiest herbs I know- and its fresh leaves add a unique flavour to this soup.
Dill weed is part of the same family as parsley, cumin and bay leaf. Dill has some unique health benefits due to its chemoprotective and bacteriostatic properties and its high calcium content. I am especially fond of the soft fernlike green dill leaves which have a soft, sweet taste.
- 4 courgettes or 2 zucchini, thinly sliced
- 1/2 small onion, chopped
- 3 garlic cloves, sliced
- 1/2 leek, thinly sliced
- 1 1/4 cups water
- 1 1/2 cups frozen peas
- 1/4 cup fresh dill, chopped
- Salt and freshly ground black pepper
- Warm a non-stick skillet over low/medium heat. Add onions and sauté for 5 minutes. If they start to stick to the pan, add 1 tbsp of water.
- Add garlic, 1/2 tsp of salt and sautee for 1 minute.
- Add leek and cook for 2 minutes.
- Add zucchini and water and bring the mixture to the boil. Cover, reduce the heat and simmer for 6 minutes.
- Stir in the peas and cook for another minute.
- Remove the skillet from the heat, stir in the dill and let the soup cool off.
- Puree the soup in a blender and season to your liking.
- Serve warm.