AIP Friendly Roasted Garlic Zucchini Soup
This velvety, golden soup is everything a comforting bowl should be — deeply savory, subtly sweet from slow-roasted garlic, and silky smooth thanks to a full can of coconut milk blended right in. The turmeric and fresh ginger give it a gentle warmth that feels nourishing without being overpowering, and the bone broth base adds a richness that makes each spoonful genuinely satisfying. Following the autoimmune protocol means cutting out a long list of ingredients that show up in most creamy soups — nightshades, dairy, grains, legumes — and this recipe sidesteps all of them without any workarounds or substitutions that feel like settling. Every ingredient here is straightforward and intentional, from the zucchini that melts into the broth to the squeeze of fresh lemon that brightens the whole pot at the end. Roasting the garlic first is the move that makes this soup taste like it came from a restaurant kitchen rather than a weeknight scramble — those deeply caramelized cloves dissolve into the base and add a sweetness you simply cannot get from raw. It makes four servings, so there's plenty to reheat for lunch the next day, and it actually tastes even better once the flavors have had time to settle.
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Learn more →Ingredients
4 servings
For the roasted garlic
- 1 whole head garlic
- 1 tbsp olive oil
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 2 lbs zucchini (about 4 medium), roughly chopped
- 3 cups bone broth
- 1 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp dried thyme
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh lemon juice
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1–2 tsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the head of garlic cut-side up on a small piece of foil, drizzle with 1 tbsp olive oil, and wrap tightly. Set on a baking sheet and roast for 35–40 minutes, until the cloves are deeply golden and completely soft when pressed. Unwrap and let cool for 5 minutes, then squeeze the cloves out of their skins into a small bowl and set aside.
- 2
While the garlic roasts, heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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