Roast Zucchini Soup with Mint

Name: Roast Zucchini Soup with Mint
Ingredients: 2 pounds 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 tablespoons 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 cups chicken broth (may substitute vegetable broth); 2 tablespoons tablespoons freshly grated parmesan cheese

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Ingredients

2 pounds 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 tablespoons 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 cups chicken broth (may substitute vegetable broth)
2 tablespoons tablespoons freshly grated parmesan cheese