Lenten soup with cherry tomatoes and dill

8 servings

60 minutes

Lenten soup with cherry tomatoes and dill is a fragrant dish that carries the traditions of Armenian cuisine. Simple yet rich ingredients reveal depth of flavor: the sweetness of carrots, mild spiciness of garlic, softness of zucchini, and freshness of cherry tomatoes. Dill adds a piquant touch to the soup, making it special. This dish is perfect for fasting days when you crave something light but flavorful. With its delicate texture and natural ingredients, the soup can be enjoyed on its own or paired with crispy lavash. It warms you up, fills you with energy, and reminds you of the cozy home where every detail matters.

Energy value per serving

• Calories: 35.1
• Proteins: 1.6g
• Fats: 0.1g
• Carbohydrates: 7.7g

Ingredients

• Water: 1 l
• Onion: 2 pc
• Carrot: 2 pc
• Sea salt: 1 tsp
• Zucchini: 150 g
• Cherry tomatoes: 200 g
• Dill: 1 bunch
• Garlic: 4 clove

Cooking steps

1. Wash and peel the carrot, slice it into rounds, and drop it into boiling water.

   Required ingredients:

   • Carrot: 2 pieces

2. Drop the garlic into the pot without chopping.

   Required ingredients:

   • Garlic: 4 cloves

3. Slice the onion into rings and add it to the pot. The onion and carrot should boil for about 30 minutes.

   Required ingredients:

   • Onion: 2 pieces

4. Add salt.

   Required ingredients:

   • Sea salt: 1 teaspoon

5. Slice the zucchini into thin rounds and add to the soup, cook for another 10 minutes.

   Required ingredients:

   • Zucchini: 150 g

6. Cut the cherry into 4 pieces, add to the pot, and boil for 15 minutes.

   Required ingredients:

   • Cherry tomatoes: 200 g

7. Now add finely chopped dill and boil for 2 minutes.

   Required ingredients:

   • Dill: 1 bunch