It's easy being green! Put your blender to work to make this creamy, dreamy soup.
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.