![Roasted summer vegetable soup](https://www.allysongofton.co.nz/content/recipes/3244.jpg?width=320&height=479&fit=bounds)
Nicola uses whatever vegetables are ripe in her hill-top garden for soups, and with an abundance of over-sized courgettes and tomatoes on the day we visited, she whipped up this delicious soup in her incredibly compact kitchen with ease.
Ingredients
- 1 large yellow-skinned marrow or 6 courgettes
- about ½ cup olive oil
- 4-6 large juicy tomatoes
- 12 cloves garlic, crushed and peeled
- 1-2 cups vegetable stock
Method
- Preheat the oven to 200ºC.
- Trim the marrow or courgettes and cut into thick slices. Arrange in a large ovenproof dish or baking tray and douse liberally with olive oil. Cut the tomatoes into quarters and place on a second tray with the garlic and cover generously with olive oil.
- Bake in the preheated oven for 30-40 minutes or until tender and the edges of the vegetables are beginning to show a little brown colour.
- Transfer cooked vegetables to a food processor or blender and puree until smooth. Pour carefully into a saucepan, reheat and add a little vegetable stock to thin the soup to your preferred consistency, if too thick. Season with salt and pepper and a dahs of verjuice, if wished. Serve garnished with seasonal herbs and dukka.
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