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ROASTED ZUCCHINI-CINNAMON SOUP


ROASTED ZUCCHINI-CINNAMON SOUP

This recipe funnily occured some time ago because I did not have one of the ingredients I was used to utilize on it. Those kind of improvisation that not only end up well but also surprise you with an even better recipe as a result…
In a lack of nutmeg the soup was asking for that kind of special touch the spices have, and I thought… why not trying with some cinnamon?!
In arabic and indian cuisine the use of cinnamon is very common in savoury dishes, as well as other spices like cardamom or anise that we are more used to see on sweet dishes. However they provide a delightful and exotic flavour to them. If in addition you cook the zucchinis in the oven it will give a special roasted touch to this recipe. Goes without saying that the smellwhile it is in the oven is wondeful. 
classic among my repertory of soups for the upcoming chilly days. I encourage you to try it, it will surprise you! Here’s the recipe of my roasted zucchini-cinnamon soup for whenever you feel like it😉


ROASTED ZUCCHINI-CINNAMON SOUP


INGREDIENTS: (Serves 4)
  • 2 big zucchinis
  • 2 small potatoes
  • 1/2 leek 
  • 1 or 2 glasses of water or vegetable stock
  • 1/2 stock cube (do not include if using stock instead of water)
  • 1/2 garlic bulb with the skin
  • Coconut oil
  • Cinnamon powder, white pepper and pink Himalayan salt
  • Milk or vegetable cream (I used rice cream)
  • Cane sugar
  • To garnish: white and black sesame seeds, toasted hazelnuts, rice cream drops..



ROASTED ZUCCHINI-CINNAMON SOUP



PREPARATION:
  1. Preheat the oven to 200ºC (350ºF aprox.)
  2. Peel partially the zucchinis and cut them in slices. Peel the potaoes and cut into pieces. Cut the leek as well.
  3. In a baking pan cover the bottom with baking paper, place all the above and also the garlic bulb with the skin.Sprinkle some cane sugar over everything, some salt, pepper and coconut oil. Sprinkle cinnamon generously.
  4. Place in the oven and bake for 35-40 minutes.
  5. Once the time is over remove and take the garlic skin out. Put everything on a Thermomix or blender and add a glass of water or stock, the 1/2 stock cube (if using water), and blend at high speed until you get a creamy and smooth texture.
  6. Add more water to achieve the desired thickness. Blend again and at the end pour some vegetable milk or cream, stir well, season with more salt and pepper if needed, garnish and done!


ROASTED ZUCCHINI-CINNAMON SOUP

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