Zucchini Soup
Course:
Dinner
Ingredients
- 550 grams Courgette (cubed)
- 1 Onion (large chunks)
- 1⁄2 teaspoons Dried Thyme (Roughly)
- 1⁄2 teaspoons Dried Oregano (Roughly)
- Salt
- Black Pepper
- 1 head Garlic (Top cut off)
- 170 grams Feta Cheese (block, absolutely no more than 170g)
- Olive Oil
- 400 millilitres Chicken Stock
Steps
- Preheat the oven to 180C fan.
- Combine zucchini, onion, oregano and thyme in a large baking dish or sheet pan then coat with olive oil, ½ teaspoon salt & fresh cracked black pepper. Nestle each half of the garlic head into the vegetables, cut side down.
- Create a hole in the center and place feta block, drizzle with olive oil.
- Roast until zucchini is tender and feta is caramelized, about 30-35 minutes.
- Remove herbs and squeeze out roasted garlic.
- Transfer vegetables and cheese to the blender; add stock (use less for a thicker soup) and blend until smooth.
- Add more stock as required.
Source: https://www.skinnytaste.com/roasted-zucchini-soup/#recipe