This zucchini soup recipe takes on a slightly complex flavor from the walnuts and thyme, while the zucchini adds creaminess without the need for dairy.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 41-cup bowls
Calories: 292kcal
Ingredients
1cupwalnut halves3 oz
1Tbsolive oil
1yellow onion
4clovesgarlic
2bay leaves
½teaspoonsalt
1teaspoonfresh thyme leaves*
2lbszucchini2 medium-large
3cupsvegetable broth
1teaspoonlemon zestoptional
4teaspoonhoney
Instructions
PREP
Toast the walnuts in a pan over medium-high heat, stirring occasionally. It will take 3-7 minutes.
Chop onions & smash garlic: Chop the onions now, and really, consider doing this next to the toasting walnuts so you can keep an eye on them. Smash the garlic, then pull them out of their skins.
MAKE THE SOUP
Saute onions: Heat olive oil in your favorite soup pot over medium heat. Add onions and saute until they start to soften, 5-7 minutes.
Meanwhile, chop the zucchini. Cut it in half or quarters, length wise, then chop into ½ inch thick pieces.
Add in the garlic, saute for a couple more minutes.
Add other stuff & simmer: Add in the walnuts, zucchini, bay leaves, salt, thyme and broth. Bring to a boil, then simmer for 20-30 minutes.
Puree the soup.
Serve
Scoop into bowls, and drizzle with honey (1 teaspoon per bowl). Garnish with zest and extra thyme leaves.
Notes
*Dried thyme works if needed. Taste the soup as you go to see if you should add more. * Yellow zucchini makes for a slightly prettier soup, if that's your thing.