Roasted Zucchini Soup
Zucchini contains many nutrients and is a rich source of soluble fibre to feed healthy bacteria in your gastrointestinal tract. Soluble fibre makes short chain fatty acids that nourish the cells of the bowel.
For 4 Serving(s)
|1 kilo zucchini washed and chopped into chunks|
|1/2 brown onion peeled and chopped|
|1 shallot peeled and chopped|
|2 cubes of vegetable stock|
|300 ml water|
|1 lemon juiced|
|100 grams yoghurt of your choice|
|Three grinds of black pepper|
|crusty wholemeal wholegrain bread roll|
Roasted Zucchini Soup Directions
Heat the oven to 200C.
Line an oven dish with baking paper and oil the paper.
Place the zucchini in the oven being careful not to overlap them and baste with olive oil.
Roast the zucchini until it is golden (20-30 minutes), remove and allow to cool.
Add water to a heavy based pan.
Add the vegetable cubes and dissolve.
Place the onion, shallot and simmer zucchini in the pan and cook for a further 10 minutes.
Remove the soup and let cool, blend with a blender stick and warm again (add more water if preferred or simmer for longer if a thicker consistency is required).
Add the lemon juice and grind of pepper just before serving and top with a dollop of yoghurt.
Serve with crusty brown bread rolls.
diet vegetarian Vegan gluten free