Description
This Creamy Zucchini Soup with Walnuts and Dill is a comforting and nutritious soup that is perfect for any time of the year. The creamy texture from Greek yogurt or heavy cream pairs perfectly with the earthy zucchini, aromatic dill, and crunchy walnuts.
Ingredients
Scale
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium zucchini, sliced
- 3 cups low-sodium vegetable broth
- 1/2 cup plain Greek yogurt or heavy cream
- 1/4 cup fresh dill, chopped
- 1/4 cup walnuts, chopped (plus extra for garnish)
- Salt and black pepper to taste
- Extra fresh dill and olive oil for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced zucchini and cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 10-12 minutes, or until the zucchini is very tender.
- Remove from heat and stir in the chopped dill and walnuts.
- Use an immersion blender to blend the soup until smooth and creamy (or carefully blend in batches in a regular blender).
- Stir in the Greek yogurt or heavy cream and season with salt and black pepper to taste.
- Ladle into bowls and garnish with extra chopped walnuts, fresh dill, and a drizzle of olive oil.
- Serve warm.
Notes
- For a vegan version, use coconut cream or a dairy-free yogurt.
- Pairs well with crusty bread for a light meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
