Recipe by Chef Deema Hajjawi
Prep Time: 15 min
Cooking Time: 35 min
Servings: 8 to 10
 
INGRÉDIENTS
2 tbsp Vegetable Oil
1 Medium Onion, Finely  Chopped 
10 Medium Zucchinis,  Coarsely Chopped 
1 tsp Himalayan Pink Salt (or to taste)
1 tsp Ground Black Pepper (or to taste)
3 Cups Chicken Stock
1 Cup Fresh Cream
4 tbsp Chopped Dill
Salt & Pepper (to taste)
 
PRÉPARATION

1. In a large pot, heat vegetable oil and cook the onion until tender. Add the zucchini and stir for 3-4 minutes. Add the Himalayan pink salt, ground black pepper and chicken stock and stir together until well combined.

2. Let boil for 15 minutes until zucchini is tender.

3. In a blender (or hand blender), process the soup until smooth and return to the cooking pot.

4. Add the fresh cream and chopped dill and stir for 2-3 minutes.

5. Serve hot.