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Hi Everyone,

This recipe came to me from my dear friend Shelley. She was an amazing cook and a great friend. Shelley and I met in 1986 in NYC. We immediately became friends especially once we realized we are both foodies (I was not a baker back then, but the passion was brewing). As we shared more and more Shabbat (the Jewish day of rest which is from Friday night till Saturday night) meals together we shared more of our recipes too. Here is one of Shelley’s soups perfect for a hot friday night when you want soup but not the heat.

1 ½ cups chicken broth

2 pounds sliced zucchini

1 small onion

1 potato peeled and chopped

1 ½ Tablespoons chopped dill

Salt and pepper to taste

1 cup soy milk

Bring 1 cup of broth to boil, reduce heat and add zucchini, onion and potato.

Cook 7 min

Puree and stir in the rest of the broth, soy milk, dill salt and pepper

~Love From Our Kitchen to Yours

A Taste of Home in Israel