Dilly Zuc Summer Soup

The zucchini and tomatoes are coming on fast and it’s time to put them to use in this tasty summer soup. This is an easy-to-modify soup for vegetarians and vegans- just leave out the sausage.

I love soup in the summer. I make a big pot of soup at the beginning of the week and grab a bowlful whenever I get ‘snacky’, pairing it with a slice of bread or a handful of tortilla chips. This soup makes a great lunch or light dinner.

I call for radish and broccoli microgreens in this recipe but feel free to substitute the Super Booster (brassica mix), or other small-seed microgreens. Sorrel gives this a very refreshing taste, while shiso gives it a savory, unique flavor. Each bowl you eat can have new microgreen highlights- take chances, discover new tastes!

Microgreen soup

Dilly Zuc Summer Soup

Microgreen Margo
Low calorie, refreshing summer soup with loads of fresh vegetables and microgreens
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10


  • Large Pot


  • 5 medium carrots sliced into coins
  • 1 medium onion diced fine
  • 2 cups tomato chopped
  • 2 cups zucchini chopped
  • 1 cup orange lentils
  • 1 Large dill pickle diced fine
  • 2 tsp dill weed dried
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1/2 cup summer sausage or kielbasa (optional- leave out for vegetarian or vegan)
  • 3 oz radish and broccoli microgreens (approx 2 cups)


  • Bring 8 cups of water to a boil In large pot.
  • Add all ingredients except microgreens.
    Bring back to a boil and then reduce heat to simmer for 20 minutes.
  • Remove from heat and allow to cool for a few minutes before serving.
  • Add a handful of microgreens to each bowl just before serving.
Keyword Brocolli Microgreens, Radish Microgreens, Soup