Greek Zucchini Velouté

A creamy texture that coats the spoon perfectly, lifted by the bright freshness of dill and the acidic tang of Greek yogurt. The vibrant green color reflects a perfectly controlled cooking process.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 360
• Protein: 11 g
• Carbs: 18 g
• Fat: 26 g

Ingredients

• 1 kg Zucchini ( thinly sliced )
• 2 piece Onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 1 L Mineral water
• 200 g Plain Greek yogurt
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Dill ( chopped )
• 1 piece Mint fresh ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 g Feta cheese ( crumbled )
• 1 L Vegetable broth

Instructions

1. Sweat the garnish

   In a sauté pan, heat the olive oil. Sweat the sliced onions and minced garlic with a pinch of salt. They should become translucent without browning to maintain sweetness.

2. Sauté the zucchinis

   Add the sliced zucchinis. Sauté for a few minutes so they absorb the fat. Cover with the vegetable broth.

3. Cooking and blending

   Simmer until a knife tip sinks in like butter. Blend thoroughly to obtain a smooth and silky texture.

4. Bind and flavor

   Off the heat, stir in the Greek yogurt and lemon juice. Add the chopped dill and mint. Serve the soup sprinkled with crumbled feta to add character.

Chef's tips

• Do not peel the zucchinis; the skin provides that deep green color.
• Blend the velouté while very hot to ensure a perfect emulsion with the olive oil.
• If the velouté is too thick, thin it with a little hot water after blending.

Storage

Keeps for 3 days in the fridge. Reheat over low heat without boiling to prevent the yogurt from curdling.