Dilled Zucchini and Leek Soup*

1 tablespoon olive oil
2 cups chopped onion, 1 medium onion
2 medium leeks, thoroughly washed & chopped (see note below), about 2-3 cups
1 tablespoon minced garlic, 2-3 cloves
4 cups chopped zucchini, about 2-3 medium zucchini - save 1/2 of one of the zucchini
1/2 cup zucchini, small dice - from the saved half of zucchini above
4 cups chopped yellow squash, about 2-3 medium - save 1/2 of one the yellow squash
1/2 cup yellow squash, small dice - from the saved half of the yellow squash above
2 tablespoons uncooked white rice, rinsed
4 cups low sodium vegetable broth or low sodium chicken stock
1/4 cup fresh dill, chopped
3 tablespoons fresh lemon juice
salt and ground black pepper, to taste
Fresh snipped chives for garnish - optional

Note: Remove the dark green portion of each leek. To wash leeks, cut off the root end close to where the layers of the leeks meet, but keep the bottom in tact. Cut leeks in quarters lengthwise, to the root end, but not through the root and wash thoroughly under running water to remove any sand or soil
In a large soup pot warm the oil over medium heat. Add onion and leeks, cook about 5 minutes until softened. Add garlic, chopped zucchini, chopped yellow squash and rice then cook an additional 5 minutes. Stir in the stock and bring to a boil then reduce heat to a simmer. Cook, covered, for 30 minutes. Stir in dill. Allow soup to cool before blending.
Puree in a batches in a blender until smooth. Return soup to the pot and add the 1/2 cup diced zucchini, the 1/2 cup diced yellow squash, and lemon juice. Taste and season with salt and pepper as desired. Reheat soup and simmer an additional 10 minutes. Ladle into bowls and garnish with fresh snipped chives.

Nutrition Information