No items found.
Roasted Zucchini Soup
Soups
Ingredients:
🥒 3 large zucchini
🧅 1 small onion
🧄 1 garlic bulb
🥜 ½ cup raw cashews
🌿 6 fresh parsley sprigs
🛢️ 3 tbsp extra virgin olive oil
🫙 1 cup vegetable broth
🍋 fresh lemon juice
🧂 salt and pepper to taste
Features:
Meal Prep Friendly
Gluten-Free
Grain-Free
Features:
Meal Prep Friendly
Gluten-Free
Grain-Free
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
.svg){kind=small}
.svg){kind=small}
Instructions:
- Roast the Vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the chopped zucchini, onion, and garlic with 2 tablespoons of olive oil. Spread them out in an even layer. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Prepare the Cashews: While the vegetables roast, soak the cashews in water for at least 2 hours (or use hot water for a quicker soak).
- Blend the Soup: After roasting, transfer the vegetables to a blender or food processor. Add the soaked cashews, vegetable broth, the remaining 1 tablespoon of olive oil, and fresh parsley. Blend until smooth and creamy.
- Heat and Season: Pour the blended soup into a pot and heat over medium heat until warm. Season with salt, pepper, and a squeeze of fresh lemon juice to taste.
- Serve: Ladle the soup into bowls and garnish with extra parsley, if desired. Enjoy your rich and creamy roasted zucchini soup!
Roasted Zucchini Soup
4 (bowls)
5 min
55 min
Ingredients:
🥒 3 large zucchini
🧅 1 small onion
🧄 1 garlic bulb
🥜 ½ cup raw cashews
🌿 6 fresh parsley sprigs
🛢️ 3 tbsp extra virgin olive oil
🫙 1 cup vegetable broth
🍋 fresh lemon juice
🧂 salt and pepper to taste
Features:
Meal Prep Friendly
Gluten-Free
Grain-Free
Instructions:
- Roast the Vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the chopped zucchini, onion, and garlic with 2 tablespoons of olive oil. Spread them out in an even layer. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Prepare the Cashews: While the vegetables roast, soak the cashews in water for at least 2 hours (or use hot water for a quicker soak).
- Blend the Soup: After roasting, transfer the vegetables to a blender or food processor. Add the soaked cashews, vegetable broth, the remaining 1 tablespoon of olive oil, and fresh parsley. Blend until smooth and creamy.
- Heat and Season: Pour the blended soup into a pot and heat over medium heat until warm. Season with salt, pepper, and a squeeze of fresh lemon juice to taste.
- Serve: Ladle the soup into bowls and garnish with extra parsley, if desired. Enjoy your rich and creamy roasted zucchini soup!
