How To Make Creamy Zucchini Soup with Walnuts and Dill
Walnuts make this zucchini soup creamy even without any dairy, and herbs give it a pop of freshness. This dish works best hot and cold, too.
Serves:
Ingredients
- 3tbspextra virgin olive oil,divided, plus more for drizzling
- 1mediumyellow onion,chopped
- 2clovesgarlic,cut into quarters
- 4mediumzucchini,halved lengthwise and thinly sliced
- 4cupschicken broth,such as Swanson Organic
- 1tspsalt
- ¼tspfreshly ground black pepper
- 2tbspfresh dill,(or 1 tbsp dried), plus more for serving
- ½cupwalnuts,toasted
- 3tbsplemon juice,freshly squeezed
Instructions
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
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Heat 2 tablespoons of the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.
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Add the zucchini, chicken broth, salt and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for 10 to 12 minutes, or until the zucchini is tender.
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Meanwhile, place the walnuts on the prepared baking sheet and toast in the oven for 5 to 10 minutes, until fragrant.
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Add the dill and walnuts to the soup. Using a stick blender, purée the soup until smooth.
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Add the lemon juice and the remaining tablespoon of oil to the soup, then taste and adjust seasoning if necessary.
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Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.
Nutrition
- Calories: 152.48kcal
- Fat: 9.35g
- Saturated Fat: 1.59g
- Monounsaturated Fat: 5.91g
- Polyunsaturated Fat: 1.34g
- Carbohydrates: 12.40g
- Fiber: 1.71g
- Sugar: 6.78g
- Protein: 5.97g
- Cholesterol: 4.80mg
- Sodium: 628.09mg
- Calcium: 33.64mg
- Potassium: 551.93mg
- Iron: 0.95mg
- Vitamin A: 15.41µg
- Vitamin C: 28.49mg
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