After a super hectic (in a good way, mostly) week, I’m having a bit of writer’s block! It was a week full of live music (seeing Werther for the first time at the Met Opera, several friends’ jazz performances) and socializing, with a little cooking and, you know, going to work, in between. I managed to injure my knee a few weeks ago with too much running so have been trying to take it easy and heal. Which is not easy. It turns out that running is the main way I deal with stress (aka the current political situation, living in a city, working in social services, wedding planning, blah blah blah blah BLAH), so the past few weeks have been kinda tense!
It also turns out that cutting out most of my running routine makes me less hungry, so I’ve been choosing lighter meals like soups and salads (ok, most of the time . . . with some possible chips, ice cream, and the like creeping in there . . . for balance . . . which is healthy, right?). This is one of my favorite soups to make, and yes, I know zucchini’s not in season in February, but I did use some nice local potatoes here, so maybe that’s it’s own kind of balance? In any case, hope you enjoy!
Zucchini-Potato Soup with Lemon, Feta, & Dill
- 1 1/2 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 1/1 lbs zucchini (about 2 medium), chopped
- 1 lb white potatoes (about 2 medium), peeled and chopped
- 2 cloves garlic, minced
- 3 1/2 cups vegetable or chicken broth
- 1 to 2 Tbsp fresh lemon juice
- 1/4 cup fresh dill, chopped, divided
- 6 oz fresh feta, crumbled, divided
- salt and freshly ground pepper
- In a large pot, heat the olive oil over medium heat. Add onions and cook until softened, about 5 minutes, stirring occasionally. Add celery and garlic and cook, stirring, for another 2 to 3 minutes. Add zucchini and potatoes, stir, and add the broth.
- Increase heat to high and bring to a boil, then reduce heat to low and simmer, partially covered, until vegetables are very soft, about 45 minutes. Add 3 Tbsp of the dill and 4 ounces of the feta. Using an immersion blender, puree the soup. (Alternatively, carefully puree in batches in a blender—it’s hot!) Add lemon juice, salt, and pepper to taste.
- Ladle into bowls and top each portion with a little of the remaining dill and feta.