Creamy Zucchini, Walnut and Dill Soup

creamy-zucchini-dill-soup

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, cut into quarters
  • 4 medium zucchini, halved lengthwise and thinly sliced
  • 4 cups low sodium chicken broth (such as Swanson Organic)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh dill, or 1 tablespoon dried, plus extra for garnish
  • 1/2 cup walnuts, toasted
  • 1 tablespoon freshly squeezed lemon juice, or to taste

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.