WW Roasted Zucchini Soup with Feta & Dill

by

The WW Roasted Zucchini Soup with Feta & Dill is tasty and has 160 kcal per serving. Takes 45 minutes to prepare this recipe. Serve it at holidays, events, lunches, feasts, celebrations, dinners, festivals, get-togethers, or functions. It contains zucchini, onion, garlic, olive oil, salt, black pepper, red pepper flakes, dried thyme, vegetable broth, reduced-fat feta cheese, fresh dill, and lemon juice. We may pair this soup with whole wheat bread, Greek salad, arugula lemon salad, grilled shrimp, baked salmon, chopped chives, or chicken salad wrap. You may keep this WW Roasted Zucchini Soup with Feta & Dill in the refrigerator for 4 days.

STATS:

  • Total Time: 45 minutes
  • Cuisine: Mediterranean
  • Serving Size: 1½ cups
  • Cooking Time: 35 minutes
  • Servings: 4
  • Calories: 160 kcal
  • Diet: Weight Watchers
  • Course: Soup
  • Preparation Time: 10 minutes

EQUIPMENT:

  • Baking sheet
  • Measuring spoons
  • Large saucepan
  • Blender
  • Wooden spoon
  • Ladle
  • Soup bowls
  • Baking paper
  • Knife
  • Cutting board
  • Measuring cups

INGREDIENTS:

  • 4 medium zucchini
  • Half tsp salt
  • 1 medium chopped onion
  • Quarter tsp red pepper flakes
  • 4 peeled garlic cloves
  • Half cup crumbled reduced-fat feta cheese
  • 2 tbsp olive oil
  • 4 cups low-sodium vegetable broth
  • Half tsp dried thyme
  • 2 tbsp chopped dill
  • One tbsp lemon juice
  • Quarter tsp black pepper

INGREDIENT NOTES:

ZUCCHINI:

  • It is the main ingredient that gives a sweet taste when we roast. Zucchini blends well and gives a smooth soup without using heavy cream. You may use yellow summer squash as per your preference.

ONION:

  • It provides savory base to the soup and becomes naturally sweet after roasting. Onion gives depth and richness to every bite. You may use white onion, sweet onion, or shallots as an alternative.

LOW-SODIUM VEGETABLE BROTH:

  • We use it to make the liquid base of this recipe. Vegetable broth controls the seasonings in the soup as well. Include low-sodium chicken broth if you are not using vegetable broth.

REDUCED-FAT FETA CHEESE:

  • Cheese gives creaminess and a tangy taste without making the soup rich. It melts well and provides a signature Mediterranean flavor. You may use light cream cheese as a substitute.

LEMON JUICE:

  • This juice contains acidity that maintains the creamy feta. It makes the soup bright and enhances the flavors better. Use white wine vinegar as per your choice.

OLIVE OIL:

  • Oil coats the vegetables to roast them properly and give golden edges. It provides healthy fats and a classic Mediterranean taste. You may use light vegetable oil as an alternative.

INSTRUCTIONS:

  1. First, include baking paper on the sheet & warm the oven to 425°F.
  2. Cut the zucchini into ½-inch thick rounds.
  3. Place one layer of the sliced zucchini, chopped onion, and peeled garlic on the sheet, then drizzle olive oil on them.
  4. Sprinkle black pepper, thyme, salt, and red pepper flakes on the vegetables.
  5. Toss the vegetables to coat them properly, then roast for 30 minutes.
  6. Put the roasted vegetables in the saucepan and pour in vegetable broth.
  7. Simmer the soup over a moderate flame and cook for five minutes.
  8. Turn off the flame and blend the soup to make it smooth.
  9. Add the soup back in the saucepan with crumbled reduced-fat feta cheese, chopped fresh dill, and fresh lemon juice.
  10. Cook the soup gently for 3 minutes on low heat and stir frequently.
  11. Taste the soup and adjust seasoning then ladle into the bowls.
  12. Lastly, garnish the bowls with extra crumbled feta, chopped fresh dill, black pepper, and red pepper flakes.

SERVING SUGGESTIONS:

BREAD:

  • Whole Wheat Bread
  • Whole Grain Dinner Rolls
  • Multigrain Toast
  • Garlic Whole Wheat Bread

SALADS:

  • Greek Salad
  • Arugula Lemon Salad
  • Spinach Strawberry Salad
  • Cucumber Tomato Salad
  • Mixed Garden Salad

PROTEINS:

  • Grilled Chicken Breast
  • Lemon Herb Turkey Breast
  • Grilled Shrimp
  • Baked Salmon
  • Herb-Roasted Tofu

SANDWICHES:

  • Turkey and Vegetable Sandwich
  • Hummus and Cucumber Sandwich
  • Grilled Vegetable Panini
  • Avocado Tomato Sandwich
  • Chicken Salad Wrap

GARNISHES:

  1. Extra Reduced-Fat Feta Cheese
  2. Fresh Dill
  3. Chopped Chives
  4. Fresh Parsley
  5. Toasted Pumpkin Seeds
  6. Cracked Black Pepper
  7. Red Pepper Flakes
  8. Lemon Wedges

TIPS:

  • Roast the vegetables completely, then add them to the recipe to get the richest taste.
  • Blend the soup well for an extra smooth and creamy texture.
  • You may include extra vegetable broth to make the soup thinner.
  • Reheat the soup on low flame to keep the feta from separating.

STORAGE INFORMATION:

FRIDGE:

  • Cool the soup, then add it to the vessel to keep for 4 days.

FREEZER:

  • You may freeze the recipe in the box for 90 days.

FAQs:

Is this soup good to prepare early?

  • Yes, the taste gets better after chilling in the refrigerator.

Can I use frozen zucchini in the recipe?

  • Yes, you may drain it properly, then include it in the soup.

Is feta good to exclude from this dish?

  • Yes, the soup will be delicious even without using feta.

How to make this soup vegan?

  • You may use vegan feta or skip it as per your preference.

NUTRITIONAL INFORMATION:

Net Carbs: 8 grams

Iron: 1.4 mg

Total Carbs: 11 grams

Vitamin A: 1,200 IU

Fiber: 3 grams

Calcium: 170 mg

Protein: 7 grams

Calories: 160 kcal

Sodium: 500 mg

Potassium: 710 milligrams

Weight Watchers Points: 4 Points