Late Summer Roasted Vegetable Soup
Ingredients
- 1 cup / 215g roasted vegetables
- 1 cup / 250ml water or vegetable broth
- 2 cloves roasted garlic
- ½ Tbsp. Greek Goddess Dressing
- ¼ tsp. fine grain salt
- 1-2 Dill Pickles finely chopped
- Garnish with:
- A dollop of Tzatziki
- Polenta Croutons
- A drizzle of olive oil
- Sprigs of fresh dill
Directions
- Place all ingredients, except the pickles, in a blender and blend on high until smooth. Taste and adjust seasoning if necessary.
- Heat in a small saucepan if desired.
- To serve, pour soup into a bowl and top with the chopped pickles. Add a dollop of tzatziki, a handful of Polenta Croutons, a drizzle of olive oil, and sprigs of dill to garnish. Enjoy.
Notes
Serves 2
