Zucchini Soup With Fennel & Dill Recipe

Recipe By Slurrp

This zucchini soup with fennel and dill is a light and refreshing dish perfect for summer. The combination of zucchini, fennel, and dill creates a flavorful and aromatic soup that is both healthy and delicious. The soup is creamy and smooth, with a hint of sweetness from the zucchini and a subtle licorice flavor from the fennel. It is a great way to use up an abundance of zucchini and makes for a satisfying meal on its own or as a starter.

4.8
28 Rating -
Rate
Non Vegdiet
Zucchini Soup With Fennel & Dill
plan
Bookmark

ingredients serve

Ingredients for Zucchini Soup With Fennel & Dill Recipe

  • 1 tablespoon Olive Oil
  • 1/2 Onion, Chopped
  • 1 cloves Cloves Garlic, Minced
  • 2 Zucchini, Sliced
  • 1/2 Fennel Bulb, Sliced
  • 2 cup Vegetable Broth
  • As required Salt And Pepper, To Taste
  • as per your need Fresh Dill, For Garnish
  • as needed Olive Oil, For Drizzling

Directions: Zucchini Soup With Fennel & Dill Recipe

Cooking Directions

  • STEP 1.Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until softened.
  • STEP 2.Add sliced zucchini and fennel bulb to the pot, and cook for a few minutes until slightly tender.
  • STEP 3.Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes until the vegetables are fully cooked.
  • STEP 4.Using an immersion blender or regular blender, puree the soup until smooth and creamy. Season with salt and pepper to taste.
  • STEP 5.Serve the soup hot, garnished with fresh dill and a drizzle of olive oil. Enjoy!

Cooking Tips

  • For a creamier texture, you can add a splash of heavy cream or coconut milk to the soup before blending.
  • If you prefer a chunkier soup, you can reserve some of the cooked vegetables before blending and add them back in at the end.
  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator.
  • To serve, reheat gently on the stovetop until heated through.
  • Garnish with fresh dill and a drizzle of olive oil before serving.
Nutrition
value
785
calories per serving
51 g Fat60 g Protein23 g Carbs17 g FiberOther

Current Totals

  • Fat
    51g
  • Protein
    60g
  • Carbs
    23g
  • Fiber
    17g

MacroNutrients

  • Carbs
    23g
  • Protein
    60g
  • Fiber
    17g

Fats

  • Fat
    51g

Vitamins & Minerals

  • Calcium
    479mg
  • Iron
    10mg
  • Vitamin A
    2285mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    21mg
  • Vitamin B6
    2mg
  • Vitamin B9
    235mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    105mg
  • Vitamin E
    24mg
  • Copper
    1mcg
  • Magnesium
    242mg
  • Manganese
    2mg
  • Phosphorus
    708mg
  • Selenium
    56mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp