Creamy Roasted Zucchini, Fennel and White Bean Soup with Pistachio, Basil and Lemon
An original, silky and aromatic soup made with roasted zucchini and fennel, with white beans for body and a fresh finish of pistachio, basil and lemon. It has a vegetal, lightly sweet profile and feels elegant enough for a light lunch or a comforting dinner.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 700 g zucchini (cut en medias lunas gruesas)
- 300 g fennel bulb (thinly sliced, reservar algunas leaves tiernas si the tiene)
- 150 g yellow onion (sliced)
- 4 cloves garlic (without pelar)
- 45 ml olive oil (divided)
- 6 g salt (or to taste)
- 1.5 g black pepper (freshly ground)
- 1 g dried thyme
- 400 g cooked white beans (escurridas and enjuagadas)
- 900 ml vegetable broth (hot)
- 1 cda lemon zest (finely grated)
- 30 ml lemon juice (freshly squeezed)
- 12 g fresh basil (leaves sueltas, more extra for servir)
- 35 g pistachios (tostados and chopped gruesos)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the zucchini, fennel, onion, and unpeeled garlic cloves on a large baking tray.
- 2
Drizzle the vegetables with 2 tablespoons of olive oil, then add 4 g salt, black pepper, and dried thyme. Toss well so everything is evenly coated.
- 3
Roast for 25 minutes at 220 °C / 425 °F, stirring halfway through, until the zucchini and fennel are tender with browned edges. Let rest for 5 minutes.
- 4
Squeeze the roasted garlic out of its skins and transfer it to a large pot with the roasted vegetables, cooked white beans, and vegetable broth.
- 5
Bring the pot to medium heat and cook for 8 minutes, until everything is fully hot and the flavors come together. Add the lemon zest, lemon juice, and fresh basil.
- 6
Blend the soup until very smooth. If you want a lighter texture, add up to 120 ml / 1/2 cup water little by little and blend again. Taste and adjust with the remaining salt.
- 7
Meanwhile, combine the chopped pistachios with the remaining tablespoon of olive oil. If you reserved tender fennel fronds, finely chop them and mix them with the pistachios.
- 8
Serve the soup hot in bowls and finish with the pistachios, a few extra basil leaves, and, if desired, a little more black pepper on top.
Chef tips
For an especially silky texture, blend a bit longer and strain the soup through a fine sieve. Fennel brings natural sweetness, so add the lemon at the end to balance it without masking its flavor.
Substitutions
You can replace the pistachios with sunflower seeds if you need to avoid tree nuts. Basil can be swapped for fresh parsley for a more herbal profile. The white beans can be cannellini or cooked navy beans.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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