Recipe Of The Week 9/1: Roasted Zucchini Soup

Yields: 6 servings

Ingredients:

• 4 cups zucchini, cut in large cubes
• 1 large white onion, cut into wedges
• 1 large sprig fresh thyme
• 1 large sprig fresh oregano
• Kosher salt, and freshly cracked black pepper to taste
• 1 whole garlic head, cut in half lengthwise
• 1 6-ounce feta block, plus 1 more ounce for garnish
• 3 tablespoons extra virgin olive oil, divided
• 4 cups chicken bone broth, or vegetable broth to keep it vegetarian
• fresh dill, for topping
• Extra virgin olive oil, optional for drizzling

Directions:

• Preheat oven to 400°F.
• Combine zucchini, onion, oregano and thyme in a large baking dish or sheet pan then toss with 21⁄2 tablespoons olive oil, 1⁄2 teaspoon salt & fresh cracked black pepper. Nestle each half of the garlic head into the vegetables, cut side down.
• Create a hole in the center and place feta block, drizzle with remaining olive oil. Roast until zucchini is tender and feta is caramelized, about 30-35 minutes.
• Remove herbs and squeeze out roasted garlic. Transfer vegetables and cheese to the blender; add broth (use less for a thicker soup) and blend until smooth. Warm on the stove when ready to serve if you want it hot or eat chilled. Ladle soup into bowls; garnish with extra feta and fresh dill, plus a drizzle of olive oil, if desired.

Meal Plan Check Boxes:

1 Proteins
2 Fats
2 Vegetables

Nutritional Facts: 1 1⁄3 cups, Calories: 192 kcal, Carbohydrates: 7 g, Protein: 11.5 g, Fat: 13.5 g

Adapted From: https://www.skinnytaste.com/roasted-zucchini-soup/#recipe