The Anti-Inflammatory Roasted Zucchini Soup with Feta & Dill has a creamy texture. We prepare this zucchini soup with yellow onion, garlic, extra virgin olive oil, vegetable broth, turmeric, black pepper, fresh dill, roasted zucchini, lemon juice, and tangy feta cheese. This zucchini soup contains 240 kcal, and this zucchini soup prepared in just 55 minutes. Store this Anti-Inflammatory Roasted Zucchini Soup with Feta & Dill nicely to make it for meal prep. You can serve this zucchini soup with Whole Grain Sourdough Bread, Greek Salad, Lemon Herb Salmon, Grilled Chicken Breast, or Garlic Herb Focaccia.
STATS:
- Course: Soup
- Cook Time: 40 minutes
- Calories: 240 kcal
- Prep Time: 15 minutes
- Diet: Anti-Inflammatory
- Total Time: 55 minutes
- Cuisine: Mediterranean
- Servings: 4
- Serving Size: 1½ cups
- Cooking Method: Roasting & Simmering
- Difficulty: Easy
TOOLS:
- Sheet
- Baking paper
- Cutting board
- Knife
- Large soup pot
- Blender
- Wooden spoon
- Ladle
- Serving bowls
INGREDIENTS:
- 4 zucchini
- 1 yellow onion
- 5 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- 1 teaspoon sea salt
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- ½ cup feta cheese
- 3 tablespoons fresh dill
- ¼ cup Greek yogurt
- 1 teaspoon lemon zest
- Extra dill
- Extra feta
INGREDIENT NOTES AND SUBSTITUTIONS:
ZUCCHINI:
- We use zucchini, as it gives the soup a creamy texture and a nutritious base. You can replace it with yellow squash, pattypan squash, or peeled cucumber.
YELLOW ONION:
- We use yellow onion to add natural sweetness after roasting. You can substitute it with white onion, sweet onion, shallots, or leeks.
GARLIC:
- We use garlic to provide a rich roasted flavor and anti-inflammatory benefits. You can swap it with roasted garlic paste or garlic powder.
OLIVE OIL:
- We use extra virgin olive oil to add healthy fats and rich flavor. Use the avocado or walnut oil as an alternative to make this dish.
TURMERIC:
- We use turmeric for its earthy flavor and natural anti-inflammatory properties. You can substitute it with fresh turmeric or curry powder.
BLACK PEPPER:
- We use black pepper to enhance flavor and improve turmeric absorption. You can replace it with white pepper or a pinch of cayenne pepper.
VEGETABLE BROTH:
- We use vegetable broth to create a flavorful soup base. You can substitute it with chicken broth, mushroom broth, or homemade vegetable stock.
LEMON JUICE:
- We use lemon juice to brighten the flavor of the soup. You would also utilize the white wine vinegar or lime juice instead.
FETA CHEESE:
- We use feta cheese to add a creamy, tangy flavor. Dairy-free feta, ricotta, or goat cheese is the best substitute for feta cheese.
FRESH DILL:
- We use fresh dill to provide a bright herbal flavor. You can substitute it with parsley, basil, chives, or fennel fronds.
GREEK YOGURT:
- We use Greek yogurt to make the soup extra creamy. Add the sour cream, coconut, yogurt, or skyr instead of Greek yogurt, or you can also omit it if you want.
INSTRUCTIONS:
- Warm the empty oven to 425°Fahrenheit.
- Put the garlic, zucchini, and onion on a sheet.
- We drizzle the olive oil and garnish with black pepper, turmeric, and salt.
- Roast till veggies become brown and softer, for almost thirty-five minutes.
- Put the roasted vegetables in a big soup pot.
- Include the vegetable broth and slowly cook for almost eight minutes.
- We blend it till smoother with an immersion blender.
- Whisk in Greek yogurt, lemon juice, and chopped dill.
- Eat this zucchini soup warm with lemon zest, feta, and fresh dill.
TIPS:
- You would add the feta cheese, then mix to add the rich taste to this soup.
- Roast the veggies till slightly caramelized to provide the perfect and rich taste.
- Blend the elements perfectly to offer a smooth texture.
- Include extra broth to achieve the thin consistency of soup.
- Utilize the lemon juice to add a bright flavor to this soup.
- Sprinkle with pine nuts or pumpkin seeds to provide a crunchy texture.
- Add the fresh herbs to provide the indulgent flavor and aroma.
STORAGE INFORMATION:
FRIDGE:
- Add this zucchini soup to the vessel and store for four days.
FREEZER:
- Pour it into the vessel and freeze this soup for 2 to 3 months.
FAQs:
May we prepare this zucchini soup dairy-free?
- Yes, you can utilize non-dairy replacements or omit the Greek yogurt and feta.
Why do we roast the veggies?
- Because roasted vegetables provide a sweet flavor and rich texture.
How could we include additional protein?
- You can mix in white beans or eat with roasted chickpeas, grilled chicken, or salmon.
NUTRITIONAL FACTS:
Calories: 240 kcal
Serving Size: 1½ cups
Total Carbs: 15 g
Protein: 10 g
Net Carbs: 11 g
Fiber: 4 g
Sugar: 7 g
Fat: 16 g
Sodium: 520 mg
