Roast Zucchini Soup with Mint - SippitySup

Ingredients

• 2 pound baby zucchini (6 to 8‑inches) cut in quarters lengthwise
• 1 pound spring onion or sweet onion, such as vidalia or maui, cut into 1‑inch chunks
• 2 tablespoon olive oil
• salt and pepper, as needed
• a small handful of mint leaves, rolled tightly, then cut into thin strips (chiffonade), plus more whole leaves as garnish
• 4 cup chicken broth (may substitute vegetable broth)
• 2 tablespoon tablespoons freshly grated parmesan cheese