Roasted Garlic & Zucchini Soup

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.