Name: Creamy Zucchini, Leek & Dill Soup with Cheesy Flatbread
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 2129 ml chicken or vegetable broth; 6 flatbreads or naan; 1 small bunch fresh dill; 6 cloves garlic; 3 leeks; ¾ (227 g) block mozzarella cheese; 1 ½ cups plain Greek yogurt; 6 medium zucchini squash; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; salt

Creamy Zucchini, Leek & Dill Soup with Cheesy FlatbreadCreamy Zucchini, Leek & Dill Soup with Cheesy Flatbread — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

2129 ml chicken or vegetable broth

6 flatbreads or naan

1 small bunch fresh dill

6 cloves garlic

3 leeks

¾ (227 g) block mozzarella cheese

1 ½ cups plain Greek yogurt

6 medium zucchini squash

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Wash and dry the fresh produce.

Trim and halve zucchini lengthwise, then slice crosswise into bite-sized pieces. Place in a large bowl.

Trim off the root ends and dark green tops of the leeks, leaving only the white and pale green parts. Cut the leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces and add to the bowl with the zucchini.

Peel and mince garlic; add to the bowl.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until starting to soften, about 8 minutes.

When the veggies are soft, add broth and bring to a simmer. Once simmering, reduce heat to medium and continue to cook until veggies are very tender, 6-7 minutes more. Remove from heat.

Meanwhile, using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Set aside.

Preheat oven to broil on high and position rack in the upper third of the oven.

Coarsely grate mozzarella.

Divide flatbreads between two large baking sheet pans, then sprinkle with mozzarella and Italian seasoning. Working in batches, place in the oven and broil until cheese is melted, 4-5 minutes. Remove from oven and cut into wedges.

When the soup is done, use a hand blender to purée the soup until smooth. Alternatively, use a potato masher to crush the veggies (the soup will be chunkier).

Add dill and yogurt to the soup, then stir to combine.

Divide soup between bowls and serve with cheesy flatbread on the side. Enjoy!

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