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Oil-Free Roasted Zucchini & Garlic Soup

Oil-Free Roasted Zucchini & Garlic Soup

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Oil-Free Roasted Zucchini & Garlic Soup that is garlicky, creamy, thick, and ultimately delicious!
 
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Soup
Cuisine Mediterranean
Servings 4
Calories 133 kcal

Ingredients
  

  • 4 large zucchinis
  • 1 whole small head of garlic you heard me right Or 5-6 large cloves
  • 2 tbsp of dried thyme
  • 1 tsp of organic sea salt
  • 2 long ribs of celery
  • 2 small brown onions
  • 1/2 cup/118ml of vegetable stock I used my homemade Vegetable Stock
  • 1/2 cup/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.

Nutrition

Serving: 1servingFiber: 4.4gCalories: 133kcalFat: 0.9gProtein: 3.1gCarbohydrates: 15.3g
Keyword creamy, healthy, luch, soup, spring, vegan, warming
Tried this recipe?Let us know how it was!