I know that usually pictures and recipes of soups don't attract views or make much of a social media noise. But that doesn't botter me at all. Why? Very simple! Because one of the strong habits in our family is to have almost every day a soup for lunch! Just imagine a steaming, hot bowl of soup paired with a crusty, freshly baked bread! Now that makes a perfect and healthy comfort food. 

My Zucchini Sour Soup is ready in no time and embraces the flavours and texture of fresh vegetables, smooth Greek yoghurt, tangy lemon juice and bitter sweet dill. When making this soup, you take advantage of a great opportunity to include more veggies in everyday meals, you satisfy your hunger in a healthy way and also hydrate, thanks to the high content of water. If you are counting your caloric intake, then a bowl of soup will bring you a minimal amount of calories. It is also a great way of making your kids accept vegetables more easily. So, give me one good reason for which you shouldn't try my Zucchini Sour Soup today!

Ingredients for 12:

For vegetable stock:

• 1/3 celery root
• 2 carrots
• 1 parsnip
• 2 tsp. salt
• 4 l water

For soup:

• 1/3 largely grated celery root
• 1 diced large carrot
• 1 largely grated parsnip
• 1 cubed turnip
• 2 small diced potatoes 
• 2 cubed green zucchini
• above vegetable stock
• 2 tbsp. olive oil
• juice from 1 lemon
• 200 gr. Greek yoghurt 
• 2 egg yolks 
• 1 small bunch chopped dill
• 1 medium bunch chopped parsley
• salt and pepper to taste 

Method:

1. In a pot, put the ingredients for the vegetable stock and boil for 30 min.
2. While the stock is boiling, chop and grate the rest of the veggies.
3. In another pot, put the olive oil, diced carrot, turnip, parsnip and celery root and sauté for 3 min., stirring occasionally. Make sure the vegetables don't burn or turn brown. 
4. Pour the stock over the sautéed vegetables and leave to boil for 10 min.
5. Add to the soup the potatoes and the zucchini. Leave to boil for another 15 min.
6. In a bowl, wisk together the egg yolks, yogurt and lemon juice.
7. Chop the dill and parsley.
8. Close the heat from the soup and take aside.
9. Pour one ladle of soup to the egg mixture and stir. Pour another ladle and continue stirring. Pour the third ladle of hot soup, stir and then transfer everything to the soup pot. Mix gently. Do this step slowly and don't put too much hot soup on the egg mixture so the eggs won't curdle. 
10. Add the chopped herbs, pepper and taste. If more salt is needed, feel free to add.

Enjoy!