Roasted Zucchini Soup with Feta and Dill
A delightful roasted zucchini soup with feta and dill, highlighting fresh flavors and creamy textures, perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 4 medium-sized zucchini, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Chop the zucchini and onion and mince the garlic.
- Toss the chopped zucchini and diced onion with olive oil, salt, and pepper on a baking sheet. Spread evenly and roast for about 20 minutes, or until tender and lightly browned.
- Heat a bit more olive oil in a large pot over medium heat. Add the minced garlic and sauté for 1-2 minutes, just until fragrant.
- Add the roasted zucchini and onion to the pot with the sautéed garlic. Pour in the vegetable broth and stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer batches to a blender and blend until creamy.
- Stir in the crumbled feta, fresh dill, and lemon juice. Adjust seasoning with salt and pepper as needed. Heat through for an additional 2-3 minutes.
Notes
Ensure the garlic is not overcooked to avoid bitterness. Feel free to substitute fresh herbs to vary the flavor.
Find it online: https://www.highproteinpro.com/roasted-zucchini-soup-feta-dill/