Roasted Zucchini Soup
Ingredients:
- 588 g (3 large) zucchini
- 160 g (1 small) onion
- 1 garlic bulb
- 65 g (½ cup) raw cashews
- 6 fresh parsley sprigs
- 45 ml (3 tbsp) extra virgin olive oil
- 240 ml (1 cup) vegetable broth
- fresh lemon juice
- salt and pepper to taste
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Leave the garlic cloves unpeeled while roasting — the skins protect them from burning and let them turn soft and sweet, and they slip out easily once done.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The zucchini adds moisture and a mild vegetal note. The onion adds sweetness and depth as it cooks down. The raw cashews blends into a rich, creamy base that stands in for dairy. The extra virgin olive oil brings fruity depth and helps carry the other flavors.
Roasted Zucchini Soup
Ingredients:
- 588 g (3 large) zucchini
- 160 g (1 small) onion
- 1 garlic bulb
- 65 g (½ cup) raw cashews
- 6 fresh parsley sprigs
- 45 ml (3 tbsp) extra virgin olive oil
- 240 ml (1 cup) vegetable broth
- fresh lemon juice
- salt and pepper to taste
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The zucchini adds moisture and a mild vegetal note. The onion adds sweetness and depth as it cooks down. The raw cashews blends into a rich, creamy base that stands in for dairy. The extra virgin olive oil brings fruity depth and helps carry the other flavors.
Prep:
Leave the garlic cloves unpeeled while roasting — the skins protect them from burning and let them turn soft and sweet, and they slip out easily once done.
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.
