Creamy Roasted Fennel, Zucchini and White Bean Soup with Dill Oil and Crispy Rye Crumbs
An original, comforting soup made with roasted fennel and zucchini, blended with white beans for body and finished with fragrant dill oil and crispy rye bread crumbs.
Ingredients
- 500 g fennel bulbs (cut in wedges finos)
- 400 g zucchini (en medias lunas)
- 150 g yellow onion (chopped)
- 15 g garlic (3 cloves chopped)
- 240 g cooked white beans (escurridas and enjuagadas)
- 900 ml vegetable broth (low sodium if possible)
- 45 ml olive oil (divided)
- 60 g rye bread (desmenuzado en migas small)
- 12 g fresh dill (leaves and stalks tiernos)
- 1 unit lemon (1 tbsp de zumo)
- 2 g sweet paprika (for the migas)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 30 ml water (for ayudar a triturar the aceite of eneldo)
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 fennel and zucchini on a large tray, add 15 ml (1 tbsp) olive oil, 1/2 teaspoon salt, and a little black pepper. Toss well and roast for 22 to 25 minutes, stirring halfway through, until tender and lightly browned at the edges.
- 2
While the vegetables roast, heat a large pot over medium heat. Add 15 ml (1 tbsp) olive oil and cook the onion for 5 minutes until translucent. Stir in the garlic and cook 1 minute more, without letting it burn.
- 3
Add the cooked white beans and vegetable broth to the pot. Once the fennel and zucchini are ready, reserve 1 tablespoon of roasted fennel for garnish and add the rest to the pot. Bring to a gentle simmer and cook for 8 minutes so the flavors come together.
- 4
Make the dill oil: blend the fresh dill with 15 ml (1 tbsp) olive oil, 30 ml (2 tbsp) water, the finely grated zest of the lemon, and a pinch of salt until you have a light green sauce. Set aside.
- 5
For the crispy crumbs, mix the crumbled rye bread with the sweet paprika and a pinch of salt. Toast in a skillet over medium heat for 3 to 4 minutes, stirring, until crisp and fragrant.
- 6
Add the lemon juice to the soup and blend everything until smooth and creamy. If you want a lighter texture, add a little more hot broth or water. Adjust with the remaining salt and black pepper to taste.
- 7
Serve the soup hot in bowls. Finish with the reserved roasted fennel, spoon over the dill oil, and scatter the crispy rye crumbs on top just before serving.
Chef tips
Roasting the fennel deeply enhances its natural sweetness and balances its anise notes. For an extra-smooth texture, strain the soup after blending.
Substitutions
You can replace the white beans with cannellini or navy beans. The rye bread can be swapped for gluten-free bread for a gluten-free version. If you do not have dill, use fresh parsley, though the flavor profile will change.
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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