Roasted Sesame and Zucchini Soup

Roasted Sesame and Zucchini Soup

By: Rose Marie Jarry, Master Chef at Kronobar

45 minutes, 6 servings, gluten-free, vegan.


  • 3 whole zucchini
  • 4 cups organic veggie broth
  • ½ cup cooked lentils
  • 1 onion diced
  • 2 medium sized potatoes
  • ½ cup sesame seeds
  • 1 tablespoon sesame oil
  • Celtic sea salt
  • pepper


  1. Dice the potatoes, zucchini, and onion and place them into a large pot.
  2. Add the vegetable broth and cook on high heat until it starts boiling, then turn the heat down to medium and let simmer for an extra 20-25 minutes.
  3. You will know it is cooked when the potatoes are soft. You can either use precooked lentil from a can to add into the mix when the potatoes are cooked or use orange split lentils and cook at the same time with the veggies.
  4. Once everything is cooked, blend the whole mixture into a smooth puré and set aside into a warm place.
  5. Heat up a pan and pour the sesame oil and seed into it. Let the seeds roast for 2-3 minutes on high heat. Stir in the process to avoid burning. They will change color as they roast.
  6. Add the roasted sesame into the blended soup and serve with a drop of roasted sesame oil on each serving if you wish.
  7. Add salt and pepper to taste.
  8. Enjoy!