8 reviews for Creamy Zucchini Soup with Walnuts and Dill
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Creamy Zucchini Soup with Walnuts and Dill
$0.00 Cooking Fee
Serving Size: 1 cup
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html
Cook Tools and Details
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Ingredients Scale
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Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
- Heat 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, broth, salt, and pepper, and bring to a boil. Turn the heat down to medium-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. Add the lemon juice to the soup, taste, and adjust seasoning if necessary. Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.
Cook Times
Ingredients
Ingredients
- 4 tablespoon extra virgin olive oil divided
- 2 each onion medium, chopped
- 4 clove garlic quartered
- 3.5 pound zucchini halved lengthwise and sliced thin
- 6 cup vegetable broth
- 1 ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoon fresh dill or half the quantity dried, plus more for serving
- 3 ounce walnuts toasted, 3 oz of walnuts is equal to 2/3 cup of shelled walnut pieces
- 5 tablespoon fresh lemon juice
Cooking Tools Required
Baking sheet, Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Mixing spoon, Oven, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, WhiskReheating/Serving Instructions
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.10
Nutrition
Calories: 152kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 927mg | Potassium: 498mg | Fiber: 3g | Sugar: 7g | Vitamin A: 633IU | Vitamin C: 34mg | Calcium: 42mg | Iron: 1mg
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Adi Diner (verified owner) –
Tal Lichtenstein Hirsch (verified owner) –
Ishita Shah (verified owner) –
Ofir Schlam (verified owner) –
Ofir Schlam (verified owner) –
YeeChieh Chew (verified owner) –
Rinat Gersch (verified owner) –
Amazing soup, delicious and surprising.
Giselle Roohparvar (verified owner) –