Zucchini Soup with Fennel & Dill

It's easy being green! Put your blender to work to make this creamy, dreamy soup.
Publish date:
Zucchini Soup with Fennel and Dill

Recipe by Sarah Tenaglia

Start to Finish: 25 minutes

Servings: 4


  • 3/4 cup sliced shallots

  • 1 tbsp. olive oil

  • 2 1/4 lb. zucchini, chopped

  • 1/2 tsp. fennel seeds

  • 3 1/2 cups chicken stock

  • 5 oz. baby spinach

  • 2 tbsp. mascarpone cheese

  • 2 tbsp. chopped fresh dill


In large saucepan, cook shallots in oil over high, stirring often, until soft, 2 minutes. Add zucchini and fennel seeds; season. Cook for 2 minutes. Add stock. Cover and bring to boil. Cook until zucchini is tender, 12 minutes. Stir in spinach. Transfer to blender. Puree soup; season. In small bowl, thin mascarpone with 1 tbsp. water. Drizzle on soup. Top with dill.