Roasted Zucchini Soup

1. 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.
2. 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).
3. 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.
4. 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.
5. Serve: Ladle the soup into bowls and garnish with extra parsley, if desired. Enjoy your rich and creamy roasted zucchini soup!

Notes:

Roasting the zucchini before blending is the key step — it concentrates flavor and removes excess water, giving the soup a deeper, more complex taste than raw zucchini soup.

Don’t skip the garlic roasting step. Roasted garlic is sweet and mellow, while raw garlic in soup can taste sharp and harsh when blended.

Tips:

Add a squeeze of fresh lemon juice right before serving to brighten the entire soup.

Storage:

Refrigerate for up to 4 days. Freezes well for up to 3 months. The soup thickens when cold — thin with a splash of broth when reheating.

Swaps:

Zucchini can be swapped for yellow squash, cauliflower, or a combination. Cashew cream can be replaced with coconut cream.