Vegetarian Roasted Garlic Zucchini Soup
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Learn more āIngredients
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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- Ā½ 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)
- 1ā2 tsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°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 35ā40 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 6ā8 minutes.
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