Roasted Zucchini Soup

Ingredients:
3 medium sized zucchini, cut into chunks
1 large onion, cut into chunks
3 whole garlic cloves, unpeeled, pierced with a sharp knife
1 Tbsp extra-virgin olive oil
Salt and freshly ground pepper to taste
4 ½ C vegetable or chicken stock
1 C frozen peas
3 ½ Tbsp sour cream

Method:
• Preheat oven to 400F (200C).
• Place zucchini, onion chunks and pierced garlic in a roasting pan and toss with olive oil. Season with salt and pepper, if using.
• Roast for 25 minutes, or until soft and golden in colour (watch carefully to prevent burning).
• While vegetables are roasting, pour stock into a large saucepan and bring to the boil.
• Add frozen peas and lower heat to simmer.
• Remove vegetables from oven. Peel garlic cloves and add them, along with roasted vegetables (plus any drippings from the roasting pan) to a food processor.
• Add stock and peas in batches and blend until smooth.
• Season to taste.
• Return soup to saucepan and heat through.
• Add sour cream and heat for one more minute, then serve!

Makes 4 servings; count each serving as ½ restricted vegetable and 2 fats.
Recipe courtesy of Alive Magazine.