Roasted Zucchini Soup
Serves 415 mins prep30 mins cook
A velvety roasted zucchini, leek, and ricotta soup topped with crunchy walnut basil garlic oil. It’s dairy-free optional and easy to make. Perfect for a comforting meal!
0 servings
What you need
Instructions
1: Roast the zucchini, leeks, and garlic on a sheet pan at 375°F for 25-30 mins. 2: Squeeze the garlic out of its shell then add the roasted veggies to a blender along with spinach, almond milk, and veggie broth. 3: Add ricotta cheese and blend until smooth. Season with salt and pepper to taste. 4: For the oil, heat basil, crushed walnuts, garlic mince, salt, and pepper in avocado oil until smoking, then pour over the soup.View original recipe