Roasted zucchini and leek soup is a personal favourite that goes back years. It’s easy to make, ultra healthy and packed with flavour. When I say it’s easy to make I mean it’s very easy to make. There’s almost no work involved at all. I loved roasting the veggies for this soup because they get that extra bit of sweetness from the caramelization process, while keeping the freshness and flavour bold.

For this soup in particular I love to use a flavour combination of roasted leeks, purple onion, zucchini and garlic but you could add any veggies that you want. I will sometimes add broccoli, butternut squash or cauliflower to this one as well, it totally depends on what is in the fridge.

Because this soup is so simple with so few ingredients, it’s all about using quality where you can find it. The rest is as easy as the alphabet (forgive the cheesy saying I’ve been watching *way* too much Sweet Magnolia’s on Netflix).

To make this Roasted Zucchini and Leek Soup

Roughly chop your zucchini and onion and lay evenly in a roasting pan. Drizzle with olive oil and toss well with dried oregano, parsley and onion powder. Line your pan with the leeks.

Even though we only use half a head of garlic for the soup, I like to roast a whole head because we’re roasting anyway and you can use the other half as a topping for toast, in dips, dressings or on meat. It’s one one those things that is always great to have in the fridge. This soup is so easy, the only real tip to give is to be careful not to over salt your veggies when roasting. Different veggie stocks have varying levels of salt and the end result can be altogether too much.

At 176 calories per serving (including the goat’s cheese on top!) it’s almost impossible to go past this soup as an easy side or lunch. It has zero refined carbohydrates, it’s nice and light and absolutely delicious.

Love this? You’ll also love this cauliflower soup, and if you’re in the warming mood you might want to try this Thai Red Curry.