Ingredients
3tbspextra virgin olive oil,divided, plus more for drizzling
1mediumyellow onion,chopped
2clovesgarlic,cut into quarters
4mediumzucchini,halved lengthwise and thinly sliced
4cupschicken broth,such as Swanson Organic
1tspsalt
¼tspfreshly ground black pepper
2tbspfresh dill,(or 1 tbsp dried), plus more for serving
½cupwalnuts,toasted
3tbsplemon juice,freshly squeezed
Preparation
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
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.
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.
Meanwhile, place the walnuts on the prepared baking sheet and toast in the oven for 5 to 10 minutes, until fragrant.
Add the dill and walnuts to the soup. Using a stick blender, purée the soup until smooth.
Add the lemon juice and the remaining tablespoon of oil to the soup, then taste and adjust seasoning if necessary.
Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.
