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A bowl of creamy Turkish zucchini soup topped with fresh dill and a drizzle of red chili oil.

Creamy Turkish Zucchini Soup with Dill (Kabak Çorbası)

147kcal
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Prep 10 minutes
Cook 20 minutes
Total 30 minutes
A deceptively delicious and velvety zucchini soup made with a creamy milk base and fresh herbs. Even zucchini-skeptics will ask for seconds!
Servings 4 people
Course Soup
Cuisine Turkish

Ingredients

  • 2 medium Zucchini, peeled and diced
  • 1 medium Onion, finely diced
  • 1 tbsp Butter
  • 1 tbsp Vegetable oil
  • 2 tbsp All-purpose flour
  • 4 cups Water or chicken/vegetable stock
  • 1 cup Milk
  • ½ bunch Fresh dill, finely chopped
  • 1 tsp Salt (or to taste)
  • 1 tbsp Butter (for topping)
  • ½ tsp Red pepper flakes

Equipment

  • Large Pot: To sauté and simmer your vegetables to perfection.
  • Immersion Blender: Essential for achieving that signature "velvet delight" texture.
  • Vegetable Peeler: If you're going for the "sneaky" white version of the soup.
  • Fine-Mesh Strainer: (Optional) For those who want a 100% professional, lump-free finish.

Method

  1. Heat the butter and oil in a large pot. Add the diced onions and sauté until they are translucent and soft.
    Sautéing finely diced onions in a pot with melted butter and vegetable oil for the soup base.
  2. Add the flour to the onions. Stir constantly for 1-2 minutes until the flour smells nutty but hasn't changed color.
    Adding all-purpose flour to the sautéed onions to create a thickening roux for the zucchini soup.
  3. Toss in the diced zucchini. Stir for a few minutes to coat them with the flour and butter mixture.
    Adding fresh diced zucchini to the pot and stirring them with the onion and flour mixture.
  4. Pour in 1 liter of water (or stock). Bring to a boil, then reduce heat and simmer until the zucchini pieces are completely soft.
    Simmering the diced zucchini in water until they are completely soft and ready to be blended.
  5. Use an immersion blender to process the soup until it is perfectly smooth and velvety.
    Using a hand immersion blender to process the cooked zucchini into a smooth, velvety texture.
  6. Pour in the milk while stirring. This will lighten the color and add a wonderful creaminess. If the soup is too thick, add a little more hot water.
    Adding a cup of room-temperature milk to the blended zucchini soup to enhance its creaminess.
  7. Add the finely chopped dill and salt. Let it simmer for another 2 minutes, then turn off the heat.
    Stirring a handful of finely chopped fresh dill and salt into the creamy zucchini soup.
  8. In a small pan, melt a bit of butter with red pepper flakes and drizzle it over each bowl before serving.
    Drizzling sizzling red pepper butter over a bowl of hot zucchini soup for the final presentation.

Nutrition

Calories147kcalCarbohydrates15gProtein4gFat9gSaturated Fat4gPolyunsaturated Fat2gMonounsaturated Fat2gTrans Fat0.1gCholesterol15mgSodium679mgPotassium400mgFiber2gSugar8gVitamin A467IUVitamin C20mgCalcium115mgIron1mg

Video

Notes

After adding the milk, keep the heat low and avoid boiling the soup vigorously. Gentle simmering helps keep the soup smooth and prevents the milk from separating.

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