Roasted Tomato And Zucchini Soup

1. 1

   ["Dice tomatoes. Cut garlic into thin slices. In the roasting pan mix diced tomatoes, fresh thyme, garlic, 3 tbsp olive oil and 2 tsp agave nectar. Sprinkle with salt.", "Dice tomatoes. Cut garlic into thin slices. In the roasting pan mix diced tomatoes, fresh thyme, garlic, 3 tbsp olive oil and 2 tsp agave nectar. Sprinkle with salt.

2. 2

   Bake in 200C/400F for 25 minutes until tomatoes start to get brown on the edges.", "Meanwhile peel the zucchini (if you use young zucchinis you don't nedd to peel them, because their skins are thin). Dice zucchinis. Cut the white part of leek into slices.", "In the large pot heat 2 tbsp olive oil. Add leek an zucchinis and cook until soft. Add vegetable stock, bring to boil and cook for additional 10 minutes. Add roasted tomatoes. Blend until smooth. Season with 1 tbsp red wine vinegar, salt and pepper."]

* Per serving · 4 servings · Values may vary.