Comments on: Zucchini Soup with Yogurt, Lemon, and Dill

By: Elizabeth Lindemann

Elizabeth Lindemann — Sun, 07 Sep 2025 13:06:28 +0000

Prep time can be tough to estimate, it’s something I’m constantly working on with my recipe development! That said, even with a large zucchini, it only takes me a minute or two to cut it, another minute or two to scoop the seeds and peel. Time for prep varies widely based on skill, access to tools, and often times the prep time for a recipe doesn’t even include what is listed as already prepped in the instructions. Sorry that the timing didn’t work out the way you planned! Glad you liked the taste at least :-)

By: Lee Kelly

Lee Kelly — Thu, 04 Sep 2025 23:23:17 +0000

The taste is good, but the estimate of the amount of time is way off. More like a hour prep for me with all the cutting, particularly since I used an extra large zucchini as was used in the recipe.

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 26 Sep 2024 12:28:02 +0000

In reply to Heather.

This is such a great tip! Thanks for sharing!

By: Heather

Heather — Wed, 25 Sep 2024 08:48:28 +0000

Hi Elizabeth. Late here, but new to your blog. When you have over-sized zucchinis and don’t know what to do with them, you can always halve them lengthwise, scoop out the seeds, and then stuff each half as you would with marrows – there are so many different variations to choose from, and you’ll find that the end result is delicious and filling! Just thought I’d hop in with my suggestion. :)

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 24 Sep 2024 13:21:11 +0000

In reply to Anne P.

So excited for you to try this, hope you like it! And thanks for the helpful feedback on the process photos being helpful!

By: Anne P

Anne P — Tue, 24 Sep 2024 03:05:26 +0000

It’s the tail end of summer here so I’ll wait until next year to try this one, the whole thing sounds amazing and I’m excited to be using my vitamix for more cooking – although I have an immersion blender too so if the zukes and squash are small I may do it that way.
Really love the in process photos you include!

By: Beverly Conway

Beverly Conway — Sun, 15 Oct 2023 20:08:42 +0000

I cooked the onion/celery mixture for 8 minutes instead of 3. It never did turn brown and I turned up the heat to medium high. I also cooked the zucchini and yellow squash soup for 15 minutes instead of 10 minutes. I whisked in about a tablespoon of yogurt in each single serving before serving it. It was delicious! I did garnish it with some not sautéed green onions and some dill and this made it more flavorful and a little crunchy. Will definitely make it again!!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 06 Sep 2022 13:27:20 +0000

In reply to Laura.

So glad you liked it! LOVE the idea of adding corn to the leftovers. Zucchini and corn is such a great combination and I bet that added some interesting texture differences to the soup.

By: Laura

Laura — Sun, 04 Sep 2022 17:42:43 +0000

So easy and delicious!. I cooked the green onion mix for about 10 minutes and also cooked the zucchini a bit longer than the recipe. Immersion blender worked well. The leftovers were wonderful. I added some leftover corn sheared off the cobb for a variation. EVOO makes a lovely garnish.

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 31 Aug 2022 12:57:26 +0000

In reply to Susie.

Glad you liked the recipe, and thanks for sharing your changes!

By: Susie

Susie — Mon, 29 Aug 2022 23:00:15 +0000

Excellent base recipe. I sautéed the celery and onion a lot longer than called for. I also added blackened hatch chillies which gave a nice layer. I love heat so I added siracha powder to the oil before I cooked the celery and onion. Instead of serving bread, I made sour dough hot croutons and it gave a nice crunch to the soup. Thank you for the great recipe!’

By: Elizabeth Lindemann

Elizabeth Lindemann — Fri, 26 Aug 2022 20:55:49 +0000

In reply to Dee.

Funny you should mention it, I tried a bite cold from the fridge earlier and it was delicious!!

By: Dee

Dee — Fri, 26 Aug 2022 19:20:39 +0000

I assume this would be really great served cold too. Have you tried it that way -and then you could use ever so many zucchini from your garden. Have not made yet.