Israeli Green Vegetable and Dill Broth

Name: Israeli Green Vegetable and Dill Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 6 cups (1440 ml) filtered water; 2 whole (350 g) medium zucchini, unpeeled, quartered lengthwise, then cut into 2-inch chunks; 1 whole (300 g) English cucumber (or 2 Persian cucumbers), halved lengthwise, seeded, cut into 2-inch chunks; 3 cups (90 g) fresh baby spinach, loosely packed; ¾ cup (25 g) fresh dill, loosely packed, fronds and tender stems; ½ cup (15 g) fresh flat-leaf parsley, loosely packed, roughly chopped; ½ whole (100 g) yellow onion, cut in half, halved (skin left on for color); 3 whole (15 g) garlic cloves, lightly crushed, skin left on; 1 teaspoon (6 g) fine sea salt; to taste freshly ground black pepper; 1 tablespoon (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A delicate, herbaceous broth brimming with fresh green vegetables and fragrant dill. This light, nourishing Israeli-inspired broth celebrates the subtle flavors of zucchini, cucumber, spinach, and fresh herbs simmered gently to extract their essence without becoming cloudy. Perfect as a light soup base, a palate cleanser, or served on its own with fresh bread.

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: About 5 cups (1.2 liters)

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Ingredients

4 servings

6 cups (1440 ml) filtered water
2 whole (350 g) medium zucchini, unpeeled, quartered lengthwise, then cut into 2-inch chunks
1 whole (300 g) English cucumber (or 2 Persian cucumbers), halved lengthwise, seeded, cut into 2-inch chunks
3 cups (90 g) fresh baby spinach, loosely packed
¾ cup (25 g) fresh dill, loosely packed, fronds and tender stems
½ cup (15 g) fresh flat-leaf parsley, loosely packed, roughly chopped
½ whole (100 g) yellow onion, cut in half, halved (skin left on for color)
3 whole (15 g) garlic cloves, lightly crushed, skin left on
1 teaspoon (6 g) fine sea salt
to taste freshly ground black pepper
1 tablespoon (15 ml) fresh lemon juice (optional)

Equipment (6)

Large pot (4-quart / 4-liter minimum)
Chef's knife
Cutting board
Fine mesh strainer or cheesecloth
Wooden spoon
Measuring cups and spoons

Steps

Before you start

Wash all vegetables thoroughly
Gather fresh herbs and have them ready to add
Use a large pot so vegetables simmer gently without crowding

1
Bring water to a boil
- Pour 6 cups (1.4 liters) of filtered water into a large 4-quart pot and bring to a rolling boil over high heat, about 5 minutes.
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Ready when: Water is at a rolling boil
2
Add aromatics
- Once boiling, reduce heat to medium-high and add the halved onion and crushed garlic cloves.
- Simmer for 3 minutes to release their flavors into the water.
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Ready when: Liquid is gently simmering and fragrant
Tip: Leaving the skins on the onion and garlic adds color and extra flavor compounds.
3
Add zucchini and cucumber
- Add the zucchini chunks and cucumber chunks to the pot.
- Maintain a gentle simmer (not a boil) over medium heat.
- Cook for 8 minutes to extract the vegetable flavors while keeping the broth clear.
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Ready when: Vegetables are softened, broth remains mostly clear
Tip: Avoid a rolling boil—this will emulsify the vegetables and make the broth cloudy. Gentle simmering extracts flavor while keeping it refined.
4
Add fresh herbs and spinach
- Add the fresh dill, parsley, and spinach to the pot.
- Gently stir to submerge the spinach.
- Simmer over medium heat for 6 minutes, allowing the herbs to infuse and the spinach to wilt completely.
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Ready when: Spinach is completely wilted, herbs are fragrant and have flavored the liquid
Tip: Add tender fresh herbs toward the end so they retain their bright color and fresh flavor rather than turning dark from prolonged cooking.
5
Season the broth
- Add 1 teaspoon (6 g) of fine sea salt and a generous pinch of freshly ground black pepper.
- Taste the broth—it should be delicate and herbaceous.
- Add more salt if needed, and stir in 1 tablespoon (15 ml) of fresh lemon juice if you'd like to brighten the flavors.
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Ready when: Broth is well-seasoned and balanced
Tip: Taste as you go—this broth's delicate flavor means seasoning can make or break it. Add lemon juice only if the broth tastes too flat.
6
Strain the broth
- Place a fine mesh strainer lined with cheesecloth (or a fine mesh strainer alone) over a large bowl or pitcher.
- Pour the broth slowly through the strainer, discarding the solids.
- For a crystal-clear broth, let it drain naturally without pressing on the vegetables.
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Ready when: All liquid has been strained, solids are discarded, broth is clear
Tip: Don't press or squeeze the solids—this will cloud the broth and extract bitter flavors. A clear broth is a sign of careful cooking.
7
Final check and serve
- Taste the strained broth once more.
- Adjust seasoning with salt, pepper, or a squeeze of lemon juice if needed.
- Serve hot in small bowls, optionally garnished with a few fresh dill fronds and a thin lemon slice.
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Ready when: Broth is at serving temperature and balanced in flavor
Tip: This broth is best served hot, but it can also be served as a light, chilled soup in summer.

Good to know

Tips

Gentle simmering is the secret to a clear, refined broth. A rolling boil will emulsify the vegetables and turn the liquid cloudy—keep the heat steady and moderate.
Add tender herbs near the end of cooking so they retain their bright color and fresh flavor. Overcooking herbs makes them turn dark and bitter.
For the clearest broth, strain it without pressing on the solids. Pushing vegetables through the strainer will cloud the liquid and change its delicate flavor.
This broth is a blank canvas: serve it as a light soup, use it as a base for poaching fish or cooking grains, or sip it as a palate cleanser between courses.

Make ahead

Prepare the vegetables and wash the herbs the morning of serving. The broth itself must be made fresh the day you serve it to preserve the bright green color and fresh herb flavor. Do not make it more than 8 hours ahead.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Freeze in ice cube trays for up to 2 months for easy portioning. Reheat gently over medium heat on the stovetop, or thaw overnight in the refrigerator before reheating. Do not boil when reheating, as this will dull the delicate flavor.

Substitutions

fresh dill → fresh tarragon or fennel fronds. Use the same quantity. Tarragon and fennel will give a slightly different anise note, but the broth will remain herbaceous and light.
fresh baby spinach, loosely packed → arugula, watercress, or mixed tender greens. Use the same quantity by volume. Arugula and watercress will add a peppery bite; adjust salt accordingly.
English cucumber (or 2 Persian cucumbers) → additional zucchini (about 1 more medium zucchini). If fresh cucumber is unavailable, the broth will still be delicate and green, though slightly less refreshing.
fresh lemon juice → white wine vinegar or fresh lime juice. Use half the quantity (about ½ tablespoon / 7.5 ml) to brighten the broth. Lime will give it a subtle citrus twist.