1 October 2017


 October 1, 2017

Roasted Zucchini Soup

Author Tara


  • 2 large zucchini cut lengthwise into 1/2 cm strips
  • 1/2 cup fresh basil leaves
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • pinch of Sea Salt
  • 1/4 tsp chili flakes
  • 1/2 tsp black pepper
  • 1 cup water


  1. Preheat oven to 375.
  2. On cookie sheet brush zucchini strips with olive oil. Bake for 30 mins, flipping over once.
  3. Place roasted zucchini in food processor or blender and add olive oil, basil, sea salt, black pepper, chill flakes to taste with water and puree until smooth.
  4. If you like a thinner soup, add more water.
  5. Makes about 3-4 portions

Line this recipe? Sign up for the HEAL Clean Eating Program today to get more recipes that will inspire and nourish you!

Comments are closed.