I find that roasting vegetables adds so much flavour and texture to them, it’s probably my favourite way to eat them. This soup makes a lovely lunch and is very quick and easy to make. It’s a great Take Two meal, with only two main ingredients required.
2 good sized courgettes, chopped into large chunks
6 large shallots, peeled and cut in half
4 garlic cloves, skin on
500ml vegetable stock
oil of your choice for roasting, I used olive oil
sea salt and freshly ground pepper
parmesan cheese (optional, and vegan cheese would give you a vegan meal)
Preheat the oven to 180°c and line an oven tray with foil. Scatter the vegetables, including the garlic, on the tray and drizzle with about a tablespoon of oil. Season well and place in the oven for about 30 minutes, turning once, until they are slightly charred on the edges and soft. Squeeze the garlic from the skins.
Cool the vegetables slightly then blend with the stock. Add a good grating of Parmesan, or alternatively a bit of Stilton works well. Return to the heat to warm through but don’t allow the soup to boil. Serve with some nice crusty bread, and a sprinkling of toasted pine nuts if you have any.