Roasted Summer Zucchini Soup

Soup in the summer? Why not? 
Don't overlook this exceptional soup just because its hot outside. 
What spells summer more than fresh basil, fresh mint, and zucchini?

Summer soups can be enjoyed hot or chilled. Personally, I like my soup hot. However, if you prefer, this soup tastes equally as good chilled or at room temperature.

fresh basil 

Last week Deb at Kahakai Kitchen made a zucchini, pea, and basil soup by Yotam Ottolenghi, an Israeli born chef, restaurant owner, and cookbook author for her weekly Souper Sunday where anyone can share a soup, salad, or sammie recipe. 

It inspired me to make my summer zucchini soup.

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Some of the ingredients in my recipe are the same as the ingredients in Yotam Ottolenghi's soup. However, my recipe also has the addition of shallots and mint, no peas and less garlic. In addition, I roasted the vegetables in the oven instead of sautéing them which I feel brings out a richer flavor. 

In fact, the roasted zucchini tasted so good when I took it out of the oven, I almost wanted to skip the soup and just eat all the delicious roasted zucchini.  

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I grow containers of herbs on my deck all summer,  and I love going out and snipping them for my recipes. With my fresh mint and basil, this soup turned out delicious, was very fresh and tasted light and healthy! Of course it is naturally gluten free and vegan.

What does zucchini have to offer nutritionally? 

• Zucchini offers a significant amount antioxidants, particularly found in the skin, so don't peel it. Antioxidants are protective plant compounds that help defend the negative effects of free radical damage within the body which may contribute to aging and disease.
• Since cooked zucchini is also rich in Vitamin A,  and contains the carotenoids lutein, zeaxanthin, and beta-carotene it may benefit the skin, eyes, and heart.
• Zucchini also contains magnesium and vitamin K which may help strengthen the bones. 

Sounds like zucchini has a lot to offer in addition to taste! So don't forget to enjoy zucchini while it is plentiful all summer. 

I love making my Zucchini Corn Lime Soup,  or my Baby Zucchini roasted with herbs, or my Chunky Eggplant Sauce for my spiralized zucchini. There are so many ways to enjoy zucchini. 

Ingredients:

5 cloves of garlic, peeled
3 medium zucchini, sliced (about 4 cups)
4 shallots, peeled and quartered
1 teaspoon Better than Bouillon vegetable paste
4 cups water 
Olive oil
1/2 cup fresh mint leaves
1 cup fresh basil leaves
2 tablespoons of lime juice


Directions: 
Preheat oven to 375 degrees 
Spray zucchini, shallots, and garlic with olive oil. Lay all vegetables on a parchment covered rimmed cookie sheet and roast for 45 minutes. 
When vegetables are roasted, remove and add to a strong blender. Add bouillon paste, water, , mint, and basil and fresh lime juice. Whiz until smooth. Eat at room temperature, chill or heat before serving. Garnish with some fresh mint or basil.


My Notes:
1. You can substitute 4 cups of your favorite vegetable broth plus some cracked pepper in place of the Better Than Bouillon paste.

2. Oil-Free Version: 

I've learned to sauté and roast without using oil. For this recipe use acquafaba (the liquid from cooking chickpeas or from canned chickpeas) instead of using oil. Toss the zucchini, shallots, and garlic in acquafaba and then lay all vegetables on a parchment covered rimmed cookie sheet and roast for 45 minutes and follow the directions. 

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Sharing on   Kahakai Kitchen Souper Sunday where anyone can share a soup, salad, or sammie recipe.