A new fav green soup !

When you have a few veggies left in the fridge and some nice herbs and nuts, soups are the easiest, yummiest and super nutritiously healthy way to have the perfect meal. This soup is a pretty (yet basic 🙂 ) Roasted Thyme Zucchini and Peas soup. You will see it is really really easy to make and requires very few ingredients. And yet it is so delicious. Vegetarian and gluten free, but skip the parmesan and it will be vegan and GF 🙂 If you try it let me know how you enjoyed it. Recipe just below.

Ingredients (serves 4)Serves 4

• 1 kg zucchini
• 4 garlic cloves
• 2 tbsp olive oil
• 500 ml vegetable stock 
• 3 tbsp almond milk unsweetened
• 300 gros frozen peas thawed
• 3 tbsp fresh thyme
• 50 grs parmesan (or use vegan parmesan for vegan variation) 
• 2 tbsp shredded basil
• 2 tbsp pine nuts

Instructions

1. Preheat the oven to 180ºC fan forced
2. Dice the zucchinis in small cubes, put them with the garlic cloves (with their skin but trimmed edge) in a bowl and drizzle with the olive oil, a pinch of salt and pepper. Stir to coat well.
3. Place on the baking fray and roast for 40 min, stirring halfway (the zucchinis should be golden brown)
4. Pour the cooled down roasted vegetables in your high speed blender (remove the garlic skin 🙂 and add the peas, parmesan, thyme and half the stock.
5. Blend to get a puree and add the almond milk.
6. Add more stock to get the consistency you like, taste, add more salt and pepper if needed and keep aside.
7. Roast the pine nuts in a pan
8. Serve the soup in a pretty bowl, topped with the roasted pine nuts, shredded basil, a thyme sprig, a drizzle of olive oil and shaved parmesan.
9. Enjoy with a nice slice of sourdough bread or olive oil focccacia !

Nb: this soup keeps well in the fridge for up to 36 hours in an airtight container.