Roasted Zucchini soup

Visiting Palma this summer I tasted some really incredible Spanish food. One of the many dishes that I tried was a Zucchini Soup at Bon Lloc. It was delicious. So when I got the opportunity to go through my cousin’s garden on my summer holiday and pick some zucchini from her garden, I had soup-making on my mind.

This is velvety smooth, creamy and rich in flavour. Perfect as an entree or as a light and comforting dinner.

Serves: 4

Ingredients to roast:

• 2 pcs large zucchini (I used only yellow ones for this recipe), sliced in big chunks
• 1/2 pc yellow onion
• 2 pcs garlic cloves
• 1 pc small yellow tomato
• olive oil, salt and pepper

Additional ingredients for the soup-making stage:

• 4 dl water
• 1 pc vegetable stock cube
• 1 bay leaf
• 1 tbsp dried oregano
• 2 tsp lemon juice
• 2 dl vegan cream (optional)

Directions:

1. Coat the specified ingredients in olive oil, place on a tray covered with a baking sheet and place in the oven. Roast slowly at 150-175 C for approx. 20-30 minutes until tender and golden.
2. Let cool off.
3. Add the vegan cream and roasted vegetables to a blender, and blend until smooth.
4. Add water to a large pot, bring to a boil and add the vegetable stock cube to the water, let dissolve. Add the bay leaf and oregano.
5. Add the vegetable mix to the water and blend well.
6. If you prefer a thinner soup, add more water, and let simmer together for about 15 minutes under a lid.
7. Taste with lemon juice, salt and pepper.
8. Serve with fresh herbs and a drizzle of good olive oil.