Zucchini and Leek Soup with Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy, soothing soup made with fresh zucchini and leeks, finished with a bright dill garnish. This french-inspired whole30 (dairy-free) ready in about 33 minutes pairs zucchini, leeks, low-sodium chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (13 ratings) Prep: 10 min Cook: 23 min Serves 4 French cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat avocado oil in a medium pot over medium heat. Add sliced leeks and cook, stirring frequently, for 5 minutes until softened but not browned.
  2. Step 2: Stir in diced zucchini and cook for 3 minutes, then pour in chicken broth and bring to a gentle simmer.
  3. Step 3: Reduce heat to low, cover, and simmer for 15 minutes until zucchini is very tender.
  4. Step 4: Remove from heat and use an immersion blender to puree soup until completely smooth. Season with sea salt and fresh dill, blending for 30 seconds to incorporate.
  5. Step 5: Return soup to low heat for 2 minutes to warm through, then serve immediately with extra dill for garnish.

Frequently asked questions

How long does Zucchini and Leek Soup with Dill take to make?

Total time is about 33 minutes (10 min prep + 23 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Zucchini and Leek Soup with Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Zucchini and Leek Soup with Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Zucchini and Leek Soup with Dill for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Zucchini and Leek Soup with Dill dairy-free?

Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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