No cream creamy zucchini soup
Ingredients
Ingredients
- 2 zucchini, roughly chopped
- 2 carrots, chopped
- 2 tomatoes, sliced in halves
- 1/2 red union, sliced
- 1 whole garlic bulb
- 1 tbsp olive or avocado oil
- 1 tbsp Italian seasonings
Instructions
Preparation
- Preheat oven to 180C.
- Line a baking tray with parchment paper. Peel and discard the papery outer layers of the whole garlic bulb and cut 1/4 from the top of the cloves. Arrange zucchini, carrots, tomatoes, onion and garlic on the prepared baking tray.
- Drizzle with olive oil and sprinkle with spices. Roast in the oven for 30-40 minutes or until all the vegetables are tender and the garlic is soft.
- Add all the vegetables into a blender with 150ml of water. You can also use vegetable stock if desired. Puree into a creamy texture, add more water/stock if the soup is too thick.
- Garnish, serve and enjoy right away.
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