Name: Roasted Zucchini Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Plant-Based
Ingredients: 1 green zucchini, medium, cut into chunks; 1 yellow zucchini, medium, cut into chunks; 2 white onions; 2 shallots; 2 whole garlic heads, halved crosswise; 3 tbsp avocado oil or olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp chili flakes; 1 tsp dried oregano; 1 can cannellini beans, drained and rinsed; 1 cup fresh parsley leaves; 1 1/2 cups vegetable broth (adjust as needed); Juice of 1/2 lemon; 1/2 cup coconut milk or soy/oat cream; Salt and pepper to taste; 2–3 cups bread cubes (from 1/2 baguette or 4 slices of bread); 2 tbsp avocado oil or spray; 1/2 tsp garlic powder; 1/2 tsp dried oregano; 1/2 tsp chili flakes; Pinch of salt; Optional for serving: extra coconut milk, chili oil, homemade croutons

Ingredients

1 green zucchini, medium, cut into chunks
1 yellow zucchini, medium, cut into chunks
2 white onions
2 shallots
2 whole garlic heads, halved crosswise
3 tbsp avocado oil or olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp chili flakes
1 tsp dried oregano
1 can cannellini beans, drained and rinsed
1 cup fresh parsley leaves
1 1/2 cups vegetable broth (adjust as needed)
Juice of 1/2 lemon
1/2 cup coconut milk or soy/oat cream
Salt and pepper to taste
2–3 cups bread cubes (from 1/2 baguette or 4 slices of bread)
2 tbsp avocado oil or spray
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp chili flakes
Pinch of salt
Optional for serving: extra coconut milk, chili oil, homemade croutons

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Instructions

Preheat oven to 200°C (390°F). Place zucchini, onions, shallots, and halved garlic heads on a baking sheet. Drizzle with oil and season with salt, pepper, chili flakes, and oregano. Roast for 35–40 minutes until golden.
While vegetables roast, toss bread cubes with oil and seasonings. Spread on parchment-lined tray and bake for 10–12 minutes until crisp.
Squeeze roasted garlic from skins. Blend roasted vegetables, cannellini beans, parsley, and broth until smooth and creamy.
Pour blended soup into a pot, add coconut milk, and simmer for 5–7 minutes. Stir in lemon juice and adjust seasoning.
Serve hot, garnished with coconut milk, chili oil, and croutons.

Notes

Use butter beans or navy beans as alternatives to cannellini.
For an oil-free version, roast with broth or water.
Add quinoa or lentils for a heartier dish.
Enhance flavor with miso paste or nutritional yeast.
Control spice level by adjusting chili flakes or adding paprika.

Author: Amelia
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Roasting + Blending
Cuisine: Plant-Based
Diet: Vegan

Nutrition

Serving Size: 1 bowl
Calories: 270
Sugar: 6g
Sodium: 540mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 9g
Cholesterol: 0mg