Roasted Zucchini Soup
Soups
Ingredients:
- 3 large zucchini
- 1 small onion
- 1 garlic bulb
- 65 g (½ cup) raw cashews
- 6 fresh parsley sprigs
- 3 tbsp extra virgin olive oil
- 240 ml (1 cup) vegetable broth
- fresh lemon juice
- salt and pepper to taste
Equipments:
- Large baking sheet
- Immersion blender or countertop blender
- Large pot or Dutch oven
- Parchment paper
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Nutrition:
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Instructions:
- Prep the Vegetables
Roughly chop 3 large zucchini, 1 small onion, and separate 1 garlic bulb into unpeeled cloves. Wash 6 fresh parsley sprigs. - Roast
Place zucchini, onion, and garlic on a large baking sheet. Drizzle generously with 3 tbsp extra virgin olive oil and season with salt and pepper. Roast at 200°C (400°F) for 25–30 minutes until golden and tender. - Blend
Squeeze the roasted garlic cloves out of their skins. Transfer all roasted vegetables to a blender. Add the parsley sprigs, 240 ml (1 cup) vegetable broth, and blend until completely smooth. - Finish
Taste and adjust seasoning. Add fresh lemon juice to taste. Serve hot, garnished with a drizzle of olive oil and a pinch of fresh herbs.
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.
Roasted Zucchini Soup
Ingredients:
- 3 large zucchini
- 1 small onion
- 1 garlic bulb
- 65 g (½ cup) raw cashews
- 6 fresh parsley sprigs
- 3 tbsp extra virgin olive oil
- 240 ml (1 cup) vegetable broth
- fresh lemon juice
- salt and pepper to taste
Features:
Instructions:
- Prep the Vegetables
Roughly chop 3 large zucchini, 1 small onion, and separate 1 garlic bulb into unpeeled cloves. Wash 6 fresh parsley sprigs. - Roast
Place zucchini, onion, and garlic on a large baking sheet. Drizzle generously with 3 tbsp extra virgin olive oil and season with salt and pepper. Roast at 200°C (400°F) for 25–30 minutes until golden and tender. - Blend
Squeeze the roasted garlic cloves out of their skins. Transfer all roasted vegetables to a blender. Add the parsley sprigs, 240 ml (1 cup) vegetable broth, and blend until completely smooth. - Finish
Taste and adjust seasoning. Add fresh lemon juice to taste. Serve hot, garnished with a drizzle of olive oil and a pinch of fresh herbs.
