Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
5.0
(64)
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.