Roasted Garlic & Zucchini Soup


roasted garlic & zucchini soup

A nourishing combination of garlic & zucchini - perfect for rainy days!



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45 Mins

11 Ingredients


1 carrot, diced

1 whole head of garlic

1 tsp butter (optional)

1 tsp olive oil

1 onion, diced

1/4 cup celery, diced

2 zucchinis, diced

1/2 zucchini, grated

3 cups of water

1/4 cup milk

salt and black pepper to taste


Take the entire head of garlic and wrap it tightly in foil paper.

Roast it at 220 degrees Celsius, in the oven, for 20 minutes until the garlic is soft.

Once cooled cut into half.

In a pot, add the oil and butter. Add in the onion and celery and saute until the onion is translucent. Now add the zucchini and carrots.

Add the water and salt and bring to a boil. Simmer, until the vegetables are well cooked.

Gently squish the roasted garlic cloves in the soup, removing the peel.

Puree the soup until smooth.

Now add milk and bring to a boil. Adjust salt & pepper to taste.

Finally, add the grated zucchini and boil it again for 2 minutes and serve hot.

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