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Roasted Zucchini Soup
Soups/Stews
What You’ll Need:
🥒 3 large zucchini
🧅 1 small onion
🧄 1 garlic bulb
🥜 ½ cup raw cashews
🌿 6 fresh parsley sprigs
🛢️ 3 tbsp extra virgin olive oil
🫙 1 cup vegetable broth
🍋 fresh lemon juice
🧂 salt and pepper to taste
Features:
🥘 Meal Prep Friendly
🌾 Gluten-Free
🌽 Grain-Free
Nutrition:
Servings
1
Calories
220
Carbohydrates
14 g
Fat
17 g
Fiber
3 g
Protein
5 g
Monounsaturated
10 g
Polyunsaturated
5 g
Saturated
2 g
Trans
0 g
Vitamin A
450 IU
Vitamin C
35 mg
Calcium
40 mg
Iron
2 mg
Potassium
600 mg
Cholesterol
0 mg
Sodium
220 mg
Sugar
5 g
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Roast the Vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the chopped zucchini, onion, and garlic with 2 tablespoons of olive oil. Spread them out in an even layer. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Prepare the Cashews: While the vegetables roast, soak the cashews in water for at least 2 hours (or use hot water for a quicker soak).
- Blend the Soup: After roasting, transfer the vegetables to a blender or food processor. Add the soaked cashews, vegetable broth, the remaining 1 tablespoon of olive oil, and fresh parsley. Blend until smooth and creamy.
- Heat and Season: Pour the blended soup into a pot and heat over medium heat until warm. Season with salt, pepper, and a squeeze of fresh lemon juice to taste.
- Serve: Ladle the soup into bowls and garnish with extra parsley, if desired. Enjoy your rich and creamy roasted zucchini soup!
Substituttions
Roasted Zucchini Soup
Servings
4 (bowls)
Prep Time
5 min
Cook Time
55 min
Ingredients:
🥒 3 large zucchini
🧅 1 small onion
🧄 1 garlic bulb
🥜 ½ cup raw cashews
🌿 6 fresh parsley sprigs
🛢️ 3 tbsp extra virgin olive oil
🫙 1 cup vegetable broth
🍋 fresh lemon juice
🧂 salt and pepper to taste
Features:
🥘 Meal Prep Friendly
🌾 Gluten-Free
🌽 Grain-Free
Instructions:
- Roast the Vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the chopped zucchini, onion, and garlic with 2 tablespoons of olive oil. Spread them out in an even layer. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Prepare the Cashews: While the vegetables roast, soak the cashews in water for at least 2 hours (or use hot water for a quicker soak).
- Blend the Soup: After roasting, transfer the vegetables to a blender or food processor. Add the soaked cashews, vegetable broth, the remaining 1 tablespoon of olive oil, and fresh parsley. Blend until smooth and creamy.
- Heat and Season: Pour the blended soup into a pot and heat over medium heat until warm. Season with salt, pepper, and a squeeze of fresh lemon juice to taste.
- Serve: Ladle the soup into bowls and garnish with extra parsley, if desired. Enjoy your rich and creamy roasted zucchini soup!
