Roasted Zucchini Soup:

Roast vegetables in a 450°F oven with oil, salt, pepper and additional spices of choice.

Bring stock to a simmer (can use homemade or store-bought stock).

Combine 4 cups of stock and roasted vegetables. Simmer for 15 minutes.

Puree until very smooth (use a blender or immersion blender).

Serve or freeze for later us

Basic Vegetable Stock:

Place all ingredients in a large pot. Bring to a boil and simmer for an hour.

Let cool and strain.

Tip: You can divide the stock into small containers for later use.