Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups zucchini, chopped
  • 1 cup carrots, diced
  • 4 cups vegetable broth (low sodium)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill, chopped
  • ¼ cup crumbled feta

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots, sautéing until the onion becomes translucent and the carrots soften slightly (about 5 minutes).
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the chopped zucchini, vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, or until the vegetables are tender.
  4. Remove the pot from heat. Use an immersion blender to blend the soup until smooth.
  5. In a separate bowl, whisk together the Greek yogurt and lemon juice. Slowly whisk in one ladle of the hot soup into the yogurt to temper it, then pour the yogurt mixture back into the main pot.
  6. Stir in the fresh dill and serve topped with crumbled feta.