5.0
(64)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
Step 2
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.
Step 3
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.
Step 4
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.)
Step 5
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.)
Step 6
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.
Step 7
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.
Your folders
onceuponachef.com
5.0
(9)
Your folders
dizzybusyandhungry.com
5.0
(3)
10 minutes
Your folders
therecipecritic.com
5.0
(1)
30 minutes
Your folders
recipetineats.com
4.9
(43)
20 minutes
Your folders
instantveg.com
20 minutes
Your folders
35.184.144.9
20 minutes
Your folders
frommybowl.com
5.0
(12)
30 minutes
Your folders
stephaniesdish.com
Your folders
onceuponachef.com
5.0
(186)
Your folders
epicurious.com
3.4
(7)
Your folders
polonist.com
5.0
(1)
25 minutes
Your folders
taste.com.au
4.7
(8)
20 minutes
Your folders
hoteatsandcoolreads.com
Your folders
foodnetwork.com
4.6
(328)
15 minutes
Your folders
washingtonpost.com
3.8
(13)
Your folders
mygoodnesskitchen.com
4.9
(51)
25 minutes
Your folders
shelikesfood.com
20 minutes
Your folders
thissavoryvegan.com
45 minutes
Your folders
cooking.nytimes.com
4.0
(1.6k)