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

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Credit: Photography by Christopher Testani

Recipe Summary test

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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