Roasted Courgette & Basil Soup

• 1 kgcourgettes, cut into 2cm rounds
• 4garlic cloves, unpeeled
• 1onion, roughly chopped
• 800 mlvegetable stock, hot
• 3 tbspolive oil
• 30 gbasil leaves, 25 g for blending and 5 g hand-torn for finishing
• 30 gvegetarian Italian-style hard cheese, finely grated
• 30 mllemon juice
• Fine salt, to taste
• 1 tbspolive oil (optional)
• Black pepper, to taste

Method

1. 1Heat the oven to 220°C, 200°C fan. Toss the courgettes with 2 tablespoons of the olive oil, season well and spread them across two large trays. Tuck in the unpeeled garlic cloves. Give the rounds space or they steam instead of developing the sweet, golden edges this soup needs.
2. 2Roast for 25 to 30 minutes, turning once, until the courgettes are deeply coloured and the garlic is soft inside its skin.
3. 3While the courgettes roast, heat the remaining 1 tbsp olive oil in a large saucepan. Add the onion and cook for 6 to 8 minutes, until soft and translucent but not browned.
4. 4Squeeze the roasted garlic from its skins into the pan. Add the courgettes and hot stock, bring to a gentle simmer and cook for 5 minutes.
5. 5Take the pan off the heat, add 25 g basil and blend carefully with a hand blender until completely smooth.
6. 6Stir in half the lemon juice and 15 g vegetarian hard cheese. Taste and add the remaining juice, salt and pepper as needed. Ladle into bowls and finish with the remaining 15 g cheese and 5 g hand-torn basil. Add the optional tablespoon of olive oil across the four bowls if using.

Per serving

kcal

205

protein

7.9g

fibre

3.6g

carbs

15.6g

fat

13.1g