Roasted Courgette (zucchini) soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Yield: 4 servingsTime: About 1 hour, partially unattended2 small heads of garlic2 pounds zucchini, cut into 1-inch chunks1 large yellow onion, cut into 1-inch chunks2 tablespoons extra-virgin olive oilSalt and black pepper5 cups chicken or vegetable stock, or more as neededOne 5-ounce package Boursin Herb & Garlic Gournay Cheese
1. Heat the oven to 425°F. (Please see Tips below!) Separate the heads of garlic into cloves and peel each clove. Toss the garlic, zucchini, and onion with the olive oil and a little salt and pepper on a 13- by 18-inch baking sheet (or two smaller baking sheets). Roast, stirring every 15 minutes or so, until fully tender and golden brown, about 45 minutes.
2. Turn off the oven. Scrape the vegetables into a large pot and add the stock. Bring to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes. Turn off the heat, add about half the Boursin, and purée with an immersion blender (adding a little more stock if the mixture is too thick). Taste and adjust the seasoning, then serve garnished with the remaining Boursin. (Store leftover soup in an airtight container in the refrigerator for up to a few days.)
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SYNFONY.
2. Turn off the oven. Scrape the vegetables into a large pot and add the stock. Bring to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes. Turn off the heat, add about half the Boursin, and purée with an immersion blender (adding a little more stock if the mixture is too thick). Taste and adjust the seasoning, then serve garnished with the remaining Boursin. (Store leftover soup in an airtight container in the refrigerator for up to a few days.)
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SYNFONY.
Nutritional Info Amount Per Serving
- Calories: 260.7
- Total Fat: 17.7 g
- Cholesterol: 39.1 mg
- Sodium: 1,399.3 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.1 g
- Protein: 9.3 g
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