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Creamy Zucchini Soup with Walnuts and Dill
Ingredients
  • 3 tablespoons extra virgin olive oil, divided, plus more for drizzling
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, cut into quarters
  • 4 medium zucchini, halved lengthwise and thinly sliced
  • 4 cups chicken broth (such as Swanson Organic)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons fresh dill, or 1 tablespoon dried, plus more for serving
  • ½ cup walnuts, toasted
  • 3 tablespoons freshly squeezed lemon juice, from 1 lemon
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