Bowl Of Sod Recipe

Prepare aromatics

Peel and mince the garlic cloves. Peel and finely chop the shallot. In a large soup pot, heat 2 tbs olive oil and 1 tbs butter over medium heat until butter melts and foams.

Add the minced garlic and chopped shallot to the pot. Sauté for 1–2 minutes until fragrant and translucent, stirring frequently to avoid browning.

Pour in 6 cups of broth and 1 cup water, stir to deglaze the pot, and bring to a gentle simmer over medium-high heat.

Peel and thinly slice the yellow onion. Add the onion to the simmering broth and cook 6–8 minutes until softened.

If using zucchini and carrot, dice the zucchini into 1/2-inch pieces and grate the carrot. Add them to the pot now and simmer 5 minutes until just tender.

Add the packed baby spinach in batches, stirring each addition until wilted. Allow the soup to return to a gentle simmer.

Stir in 1 tablespoon finely chopped fresh dill and reduce heat to low.

If using canned cannellini beans, rinse and drain them; add beans to the pot. If using raw dried beans, they should be pre-cooked separately before adding.

Add shredded cooked chicken or cubed tofu to the simmering soup and warm through 3–4 minutes.

Zest the lemon directly over the pot to capture oils, then squeeze in the juice of half the lemon (reserve the other half to adjust brightness at the end). Stir to combine.

Make a slurry by whisking 1 tsp flour into 1 tbs cold water until smooth. Temper the yogurt: ladle 1/2 cup hot broth into the Greek yogurt in a small bowl, whisk until smooth and slightly warmed.

Slowly whisk the tempered yogurt into the soup, then add the flour slurry while stirring to avoid lumps. Keep the soup at a gentle simmer (do NOT boil vigorously after adding yogurt) for 2–3 minutes until slightly thickened.

Season with 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Taste and adjust seasoning. If more brightness is needed, add remaining lemon juice a little at a time.

Ladle the Bowl of SOD into bowls. Drizzle each serving with 1 tsp finishing olive oil and sprinkle with additional chopped dill.

Serve with toasted bread or pita on the side. Optionally offer extra lemon wedges at the table.