Jade Soup with Crab, Dill, and Watermelon
  • 2lbs zucchini (about 4 medium)washed, trimmed, and cut into chunks.
  • 1/3cup finely chopped fresh dill, plus extra for garnish
  • 1lb Dungeness crab meat, plus some extra pieces for garnish
  • 2 shallotspeeled and chopped
  • 2tbsp unsalted butter or dairy-free butter, divided
  • 3/4tsp salt
  • 1/2cup finely diced watermelon
  1. In large saucepan, stir together zucchini, dill, crab meat, shallots, and 3 1/2 cups water over medium-high heat. Bring mixture to a boil. Reduce to a simmer, cover, and let cook, stirring occasionally, until vegetables are very soft, about 15 minutes. Remove saucepan from stove and let mixture cool for 5 minutes.
  2. In blender, and in 2 batches, puree soup until smooth, adding 1 Tbsp butter into each batch. Transfer to clean saucepan and stir in salt. To serve, divide soup among bowls and garnish with a sprinkle of diced watermelon, extra crabmeat, and extra dill.
Recipe Notes

Tip: The big chill

To serve this soup chilled, after blending it, transfer it to a lidded container and stir in the salt. Refrigerate until chilled, then serve garnished as directed in the recipe.

Per serving: 130 calories; 15 g protein; 5 g total fat (3 g sat. fat); 8 g total carbohydrates (3 g sugars, 2 g fiber); 533 mg sodium