Creamy roasted zucchini, white bean and dill soup with lemon and toasted pumpkin seeds
An original, silky and aromatic soup made with roasted zucchini, white beans and leek, blended until smooth and finished with fresh dill, lemon and toasted pumpkin seeds for a crunchy contrast.
Ingredients
- 700 g medium zucchini (cut en medias lunas gruesas)
- 180 g leek (solo the parte blanca and verde claro, sliced)
- 400 g cooked white beans (escurridas and enjuagadas)
- 120 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 900 ml vegetable broth (low sodium if possible)
- 45 ml olive oil (divided)
- 1 unit lemon (2 tbsp de zumo)
- 12 g fresh dill (chopped, more a poco extra for servir)
- 35 g pumpkin seeds (for tostar)
- 2 g ground cumin
- 1 g black pepper (freshly ground)
- 6 g salt (or to taste)
- 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
1. Preheat the oven to 220°C / 425°F. Place the zucchini and leek on a large baking tray. Add 2 tablespoons olive oil, half of the salt, and the black pepper, toss well, and roast for 22 minutes, stirring halfway through, until tender with golden edges.
- 2
2. While the vegetables roast, heat 1 tablespoon olive oil in a pot over medium heat. Add the yellow onion and cook for 5 minutes, until translucent. Stir in the garlic and ground cumin and cook 1 more minute, stirring so it does not burn.
- 3
3. Add the cooked white beans and vegetable broth to the pot. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes so the flavors come together.
- 4
4. In a small skillet over medium heat, toast the pumpkin seeds for 2 to 3 minutes, stirring often, until they begin to pop lightly. Remove from the heat and set aside.
- 5
5. When the zucchini and leek are roasted, transfer them to the pot. Add the lemon zest, lemon juice, and chopped fresh dill. Cook everything together for 3 more minutes.
- 6
6. Blend the soup with an immersion blender or in a countertop blender until very smooth. If you want a slightly lighter texture, add up to 120 ml / 1/2 cup water and blend again. Taste and adjust with the remaining salt if needed.
- 7
7. Serve the soup hot with the toasted pumpkin seeds on top and a little extra fresh dill. If desired, finish with a few extra drops of olive oil and a bit more lemon zest.
- 8
8. If you need to reheat it, warm it over low heat until hot, without letting it boil vigorously so it keeps its silky texture.
Chef tips
For an even silkier texture, blend the soup for 1 to 2 extra minutes. Roast the zucchini without crowding the tray so its flavor concentrates instead of steaming.
Substitutions
You can swap the white beans for cannellini beans or cooked navy beans. Dill can be replaced with fresh parsley or chives, though the aromatic profile will change. Pumpkin seeds can be replaced with sunflower seeds if preferred.
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 imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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