Ingredients

• 1 small zucchini
• 4 potatoes
• 1/2 leek
• 1/2 onion
• 1 clove garlic
• salt, pepper, fresh or dried thyme
• 1 tablespoon olive oil + 1 tablespoon butter
• about 3 cups broth
• 100 g spinach

For serving:

• croutons with goat cheese and thyme
• or goat cheese and fresh thyme to sprinkle

Preparation

1. Preheat oven to 180 degrees C. Place diced zucchini, peeled and diced potatoes, rinsed leek cut into 1 cm slices, peeled and chopped onion, peeled and sliced garlic into a heat-resistant pot or dish.
2. Drizzle vegetables with oil, add butter, season with salt and pepper, add a teaspoon of dried thyme or 1 tablespoon fresh leaves. Mix everything, cover and place in the oven for about 30 - 35 minutes.
3. Pour hot broth over roasted vegetables and bring to a boil. Cook for about 5 minutes, then add spinach and cook stirring for 1 minute. Blend the soup in a stand blender.