This feather-light dairy-free "bisque" relies on quinoa for richness and density—no cream or milk required. Zucchini and dill shine with nothing but onions for sweetness and chicken broth for some full-bodied flavor. For an entirely vegan version, you can easily omit the chicken stock in favor of vegetable stock, water, or a combination of both. (Just be careful with store-bought vegetable stock; sometimes its dark color will leave you with a muddy-hued soup.)
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.
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- Yield:Serves 2 to 3
- Active time: 20 minutes
- Total time:30 minutes
- 1 tablespoon olive oil
- 1 small onion, diced (about 3/4 cup)
- Kosher salt
- 2 medium zucchini, cut into 1/4-inch half-moons (about 4 cups chopped)
- Freshly ground black pepper
- 1/2 cup quinoa
- 3 cups homemade or store-bought low sodium vegetable or chicken broth
- 1/3 cup fresh dill fronds
Heat stock to simmer in saucepan. Meanwhile, heat oil in large saucepan until shimmering. Add onions, season with salt, and sweat until soft and translucent, about 5 minutes, stirring occasionally. Add zucchini, season with salt and pepper, and cook, stirring occasionally, until beginning to soften but still with some bite, 6 to 7 minutes. Stir in quinoa and cook for 1 minute to toast grains. Add broth and 1 cup water. Bring to a boil, then cover and reduce to a low simmer. Simmer until quinoa is cooked, 10 to 12 minutes.
Remove from heat and stir in dill. Blend in blender or food processor in two batches just until smooth. Season to taste with salt and pepper. Serve immediately or let cool to room temperature before storing in airtight container. Eat chilled, or reheat in microwavable container or saucepan over medium heat.