Roasted Zucchini Soup

Serves 6-8

Time 1 hour

Ingredients

2 zucchini, chopped roughly

1 garlic, top chopped off

1 red onion, chopped into quarters

5 sprigs of thymes

Bunch of fresh basil 

Extra virgin olive oil

1 generous tbsp Greek yoghurt

2 tsp vegetable stock powder - mix with 4 cups of hot water

Handful of pine nuts (optional)

Method

Preheat the oven to 180°C.

In an oven tray place the chopped zucchini and nestle the garlic in the middle and the onion throughout. Sprinkle the thyme sprigs and basil leaves and top with a generous glug of olive oil.

Place the tray in the oven for 30- 35 minutes so the vegetables all soften. 

In a pot with 4 cups of hot water add stock powder and bring to a boil. Squeeze the softened garlic cloves from the skin into the pot, then place in the onion and zucchini with olive oil.

Allow to simmer gently for 15 minutes then blitz until smooth, stir through yoghurt at the end.

Meanwhile, gently toast pine nuts in a small skillet. 

To serve place in a bowl and sprinkle the roasted pine nuts on top.