Name: Creamy Zucchini Soup with Walnuts and Dill
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: American, Greek
Ingredients: 3 tablespoons extra virgin olive oil, divided, plus more for drizzling; 1 medium yellow onion, chopped; 2 garlic cloves, cut into quarters; 4 medium zucchini, halved lengthwise and thinly sliced; 4 cups chicken broth (such as Swanson Organic); 1 teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons fresh dill, or 1 tablespoon dried, plus more for serving; ½ cup walnuts, toasted; 3 tablespoons freshly squeezed lemon juice, from 1 lemon

Creamy Zucchini Soup with Walnuts and Dill

By Jenn Segal

This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.

Servings: 6

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes

Ingredients

3 tablespoons extra virgin olive oil, divided, plus more for drizzling
1 medium yellow onion, chopped
2 garlic cloves, cut into quarters
4 medium zucchini, halved lengthwise and thinly sliced
4 cups chicken broth (such as Swanson Organic)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons fresh dill, or 1 tablespoon dried, plus more for serving
½ cup walnuts, toasted
3 tablespoons freshly squeezed lemon juice, from 1 lemon

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
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.
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.
Meanwhile, place the walnuts on the prepared baking sheet and toast in the oven until fragrant, 5 to 10 minutes. (Keep a close eye on them as nuts can burn quickly.)
Add the dill and walnuts to the soup. Using a stick blender, purée the soup until smooth. (Alternatively, purée the soup in batches in a blender. Be careful not to fill the jar more than halfway, and leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape.)
Add the lemon juice and the remaining tablespoon of oil to the soup, then taste and adjust seasoning if necessary (I usually add about ¼ teaspoon more salt). Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.
Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 to 24 hours, until completely thawed. Serve cold or reheat it on the stovetop over medium heat until hot.

Nutrition Information

Per serving (6 servings)
Calories: 166
Fat: 11g
Saturated fat: 2g
Carbohydrates: 13g
Sugar: 7g
Fiber: 2g
Protein: 6g
Sodium: 629mg
Cholesterol: 5mg