Zucchini soup-puree from baked vegetables

Zucchini soup-puree can be decorated at will with chicken fillet, green peas, fresh herbs, croutons. Serve the roasted vegetable soup hot. Try it, it's very tasty!

Ingredients

• Chicken fillet (2 small pieces)
• Zucchini (3 large)
• Onions (2 large onions)
• Carrots (2 medium)
• Potato (2 medium tubers)
• Garlic (6-8 cloves)
• Dill (1/2 bunch)
• Olive oil (2-3 tablespoons)
• Spices:
• Salt
• Basil
• Paprika
• Black ground pepper and garlic
• Curry

Directions

1. First, let's talk about the broth. You can use vegetable or meat (in the case of meat - it is desirable that the broth is low-fat, light enough), ready-made or specially prepared. We didn't have a ready-made broth, so we started by making it. Defrost the chicken breast first.
2. We cut the chicken fillet into thin sticks and send it to cook in salted water until tender. We specially cut the chicken fillet in such a way in advance, so that later they could decorate the finished soup-puree. If you have no desire to decorate the soup, then simply boil the chicken fillet. To make the soup lighter and healthier, we cook it on the "secondary" broth: put the chopped chicken fillet to boil until boiling, let it boil for about five minutes, then drain all the water, rinse the chicken fillet and put it back to boil in the "new" water. We salt the water. You can cook just the usual broth.
3. Wash zucchini, remove skin and seeds.
4. Cut into large cubes.
5. We clean the onion.
6. We cut into large pieces.
7. We clean the carrots. We cut into small rings.
8. Lightly grease the baking sheet with olive oil, put the zucchini, carrots and onions on it and send it to the oven preheated to 220 degrees for 15-20 minutes, then reduce the heat to 160 degrees and hold for another 15-20 minutes. We focus on the color and softness of vegetables
9. When the broth is ready, we catch the chicken and set it aside for a rest. We clean the potatoes.
10. We cut into large pieces. We send to cook in chicken broth almost until cooked over low heat (we have 3 out of 9). We will need the amount of broth to hide all the vegetables. Do not rush to immediately pour the entire broth, add as needed.
11. Peel the garlic and cut into thin slices. For those who prefer less spicy dishes, 4-5 cloves of garlic can be added.
12. In a small amount of olive oil, fry the garlic until a light blush over low heat (we have 3 out of 9).
13. We get ready-cooked vegetables.
14. We shift them to the almost ready potatoes. Cook until all vegetables are soft, about 5-7 minutes. If necessary, add more chicken broth so that the broth covers the vegetables by two fingers.
15. Add the fried garlic and let it simmer for five minutes all together.
16. Remove the pan from the heat, puree all the vegetables with a blender.
17. We return to the fire, add spices, mix.
18. Add chopped dill, mix.
19. Let the soup boil, hold for a minute, then remove from heat, cover with a lid and let it brew for 5-10 minutes.
20. Roasted vegetable soup is ready! Before serving, decorate with chicken fillet cubes and sprinkle with parsley or other herbs as desired.
21. It is very tasty to eat such a puree soup with crackers. We just browned a few slices of black bread in the toaster and used them instead of toast.
22. Bon appetit!