Cauliflower Zucchini Soup

Ingredients

• 2-3 large (1 lb/450g) zucchinis
• 1 lb/450g cauliflower
• 1 brown onion
• 1 bulb garlic
• 1-2 tablespoons olive oil or oil spray
• 400 g (15 oz) can cannellini beans, rinsed
• 1 L (4 cups) vegetable broth
• 1/4 cup fresh parsley
• Salt + pepper to taste
• Juice from a lemon
• 4 tablespoons (25g) crumbled feta cheese

Instructions

1. 1

   Preheat the oven to 200°C/400°F and line a large, rimmed baking sheet with parchment paper.

2. 2

   Cut the zucchini in half lengthwise, then in half again. Cut the cauliflower into florets, and cut the onion into quarters, leaving the skin on.

3. 3

   Place the cauliflower, zucchini, unpeeled onions, and garlic bulb on the baking sheet. Drizzle with oil and season with salt and pepper, then toss to coat. Roast the veggies until caramelised (about 35–40 minutes).

4. 4

   Remove the skins from the onions and squeeze the garlic from their skins. In batches, transfer all veggies into a high-speed blender along with the drained white beans, stock, lemon juice, and parsley. Blend for a couple of minutes, until smooth.

5. 5

   Serve in bowls topped with extra minced parsley and crumbled feta cheese. Enjoy!