1whole small head of garlicyou heard me right Or 5-6 large cloves
2tbspof dried thyme
1tspof organic sea salt
2long ribs of celery
2small brown onions
1/2cup/118ml of vegetable stock I used my homemade Vegetable Stock
1/2cup/118ml of oat milk
Instructions
Preheat the oven to 375F/190C.
Roughly dice the zucchinis and add them to a baking tray and sprinkle the thyme. Put the whole garlic head in the centre of the baking tray and bake in the oven for 25 minutes.
Meanwhile, chop up the onions and celery. Heat broth or water in a pan and add the onion and celery. Sweat for 5-6 minutes and set aside. Once the zucchini & garlic are roasted, peel off the garlic, and all the ingredients together with the onion and celery, oat milk and stock to a blender. Blend for 4-5 minutes until completely smooth.
Serve hot or cold.
Video
Notes
This soup will last for up to 3 days in the fridge. You can easily sub the celery for leeks.