Today I bring you a cozy and unique soup: roasted zucchini and avocado purée. Roasting the vegetables in the oven beforehand brings out a lovely natural sweetness, while the avocado adds incredible creaminess without needing any cream or dairy.
It is a fantastic option to prep ahead during your weekly batch cooking, as it keeps wonderfully in the fridge and can even be frozen so you always have a wholesome lunch or dinner on hand.
You can serve this purée topped with a little chopped hard-boiled egg or crumbled feta cheese.
It keeps nicely in the fridge in an airtight container for up to 3 to 4 days.
This dish is freezer-friendly; thaw it slowly in the fridge and gently reheat before serving.
Yes, place the avocado flesh directly on the baking sheet along with the zucchini and sweet onion, and roast everything together at 180 ºC for about 35 minutes before blending.
You can keep it in an airtight container in the refrigerator for 2 to 3 days. I recommend placing plastic wrap directly against the surface to keep the avocado from oxidizing.
Yes, you can use regular white onion or even leeks, though sweet onions provide a lovely mild, caramelized touch once roasted.
