4 medium zucchini, halved lengthwise and thinly sliced
4 cups low sodium chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh dill, or 1 tablespoon dried
1/2 cup walnuts, toasted
1 tablespoon freshly squeezed lemon juice, or to taste
Instructions
Preheat the oven to 350 degrees. Line a baking
sheet with aluminum foil.
Heat the oil over medium-low heat in a large
pot. Add the onion and garlic, and cook for
about 5 minutes until onions are soft and
translucent. Do not brown.
Add the zucchini, chicken broth, salt and
pepper, and bring to a boil. Turn heat down to
low, cover and simmer for about 10 minutes, or
until zucchini is tender.
Meanwhile, place the walnuts on the prepared
baking sheet and toast in the oven until
fragrant, 5-10 minutes. (Keep a close eye on it
as nuts can burn quickly.)
Add the dill and walnuts. Working in batches,
process the soup in a blender until smooth. (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.) Pour the puréed soup into a large
bowl.
Rinse the pot, pour the soup back in and bring
to a gentle simmer. Add the lemon juice, then
taste and adjust seasoning with salt, pepper or
more lemon juice if necessary. Serve hot
immediately or chill and serve cold.
Nutrition Information
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Per serving (4 servings)
Calories-171
Fat-11g
Saturated fat-2g
Carbohydrates-13g
Sugar-7g
Fiber-3g
Protein-8g
Sodium-672mg
Cholesterol-0mg
Originally Submitted
9/6/2015
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