Skill Level: Beginner
Total Time: 40 minutes


  • 2 T. Olive oil
  • 4 each Garlic cloves, minced
  • 1 each Shallot, diced
  • 3 each Zucchini, medium to large, remove seeds with spoon and cut into 2 inch pieces
  • ½ cup Walnuts, toasted and pieces
  • 4-5 cups Vegetable stock or chicken stock
  • ¼ tsp. Kosher salt
  • 2-4 T. Fresh herbs of choice, e.g., tarragon, dill, basil, diced


  • Add olive oil, garlic and shallots to a large stockpot and turn to medium heat.
  • Cook the garlic and shallot until slightly browned, about 2-3 minutes.
  • Add zucchini and cook for 1-2 minutes.
  • Add walnuts and stock and bring to a boil. Once it boils, lower heat to a simmer and cook for additional 5-10 minutes or until walnuts have slightly softened.
  • Stir in fresh chopped herbs of choice and season to taste with salt.
  • Remove the soup from the heat source and use an immersion blender to puree the soup. You can make this soup as pureed as you want.


Servings: 4-6
Serving Size: 8-10 oz.
Nutrition Information: Provides a small amount of protein and omega-3 fatty acids from the walnuts and can easily be frozen for up to 3 months. Gluten-free, dairy free.