Roast Zucchini Soup with Mint

Name: Roast Zucchini Soup with Mint
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 907 grams baby zucchini (6 to 8-inches) cut in quarters lengthwise; 946 milliliters chicken broth (may substitute vegetable broth); 1 small handful a of mint leaves, rolled tightly, then cut into thin strips (chiffonade), plus more whole leaves as garnish; 2 Tbsps olive oil; 2 Tbsps tablespoons freshly grated parmesan cheese; 6 servings salt and pepper, as needed; 454 grams spring onion or sweet onion, such as vidalia or maui, cut into 1-inch chunks

You can never have too many soup recipes, so give Roast Zucchini Soup with Mint a try. Watching your figure? This gluten free and primal recipe has 112 calories, 7g of protein, and 6g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your Autumn event. Head to the store and pick up baby zucchini, salt and pepper, parmesan cheese, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat the oven to 375 degrees.

Equipment you will use

Oven

Combine the zucchini, onion, oil, salt and pepper to taste in a large shallow roasting pan; toss the vegetables to coat evenly, and spread them in as close to a single layer as possible. Roast for 30 to 35 minutes, turning the spears once, until the vegetables have browned somewhat and are tender.

Ingredients you will need

Salt And Pepper

Vegetable

Zucchini

Spread

Onion

Cooking Oil

Equipment you will use

Roasting Pan

Remove from oven. Toss the mint chiffonade all over the vegetables and cover with aluminum foil and let sit for 25 minutes.Meanwhile, bring the broth to a boil in a medium sized pot over medium-high heat, then reduce the heat to medium-low and add the roasted vegetables. Cook for 10 minutes, adjusting the heat to keep the liquid just below a boil, break the zucchini spears up with a wooden spoon as they cook.

Ingredients you will need

Vegetable

Zucchini

Broth

Mint

Equipment you will use

Aluminum Foil

Wooden Spoon

Oven

Pot

Remove the soup from the heat and let it cool slightly. Use an immersion blender to achieve a slightly chunky soup.

Ingredients you will need

Soup

Equipment you will use

Immersion Blender

Add 3 tablespoons of the cheese. Season to taste.

Ingredients you will need

Cheese

Serve warm with a garnish of mint leaves, if desired; or for optimum flavor, refrigerate for no more than 2 days. Reheat to warm and serve– garnished.

Ingredients you will need

Mint