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Roasted Zucchini Soup

This creamy roasted zucchini soup is your hero! Made with just 3 ingredients - perfectly cozy, light, and vegan.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Keyword: gluten-free, vegan
Servings: 4

Equipment

Ingredients

  • 1 kg zucchini about 4-5 large
  • 3 large cloves of garlic
  • 1 tablespoon neutral oil + 4 additional tablespoons I use rapeseed oil
  • 500 g potatoes 4 medium potatoes
  • 1 liter of water
  • Salt
  • Pepper
Metric - US Customary

Instructions

  • Preheat oven to 250° C (482° F).
  • Wash the zucchini and cut them into pieces.
  • Peel and halve the garlic cloves.
  • Mix the zucchini and garlic pieces with one tablespoon of oil to coat and bake in the oven until golden brown (about 15-25 minutes). Stir halfway through.
  • Peel and wash the potatoes, cut them into small pieces, and boil them with one liter of water at medium temperature with a lid on (about 15-20 minutes).
  • Set aside a few roasted zucchini pieces for garnish. Transfer the rest together with the garlic to the pot of potatoes and puree with the water (using an immersion blender is recommended; puree coarsely for a chunky soup).
  • Season with salt and pepper to taste.
  • Divide the soup between four plates or bowls, top each with reserved zucchini pieces, and drizzle with one tablespoon of rapeseed oil. Serve hot.