Zucchini Soup

1. 1

   Preheat oven to 400 degrees F. In a large bowl, toss onion, garlic, and zucchini with oil and seasonings until evenly coated.

2. 2

   Spread vegetables out in a single layer on a rimmed baking sheet.

3. 3

   Roast, stirring occasionally, just until vegetables begin to brown and are tender but not mushy, about 20-30 minutes.

4. 4

   Put orasted vegetables and water in a blender and puree until smooth, adding more water for desired consistency.

5. 5

   Season with sea salt and pepper to taste.

6. 6

   Serve with a spoonful of pesto and a slice or two of toasted coconut bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.