Roasted Garlic Zucchini Soup Food

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GARLIC AND ZUCCHINI SOUP



Garlic and Zucchini Soup image

There is no hiding the garlic flavour in this lusciously smooth soup - fresh zucchini from the garden (or your neighbour's!) is a wonderfully seasonal base for a creamless, creamy pot of goodness that is packed with nutrients and taste, not fat!

Provided by YummySmellsca

Categories     Lunch/Snacks

Time 1h15m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 medium white onion, chopped
25 large garlic cloves, chopped
3 large zucchini, chopped or 35 ounces zucchini
1/4 cup white wine
4 cups low sodium vegetable broth
2 cups water
1/4 teaspoon powdered ginger
1/2 teaspoon black pepper
salt, to taste

Steps:

  • In a heavy pot, warm the oil over medium heat.
  • Add the onions and cook on medium-low heat for about 5 minutes, until soft.
  • Add garlic and cook 5 minutes longer - don't brown the garlic, just cook to soften.
  • Add the zucchini and cook, stirring occasionally, until beginning to tenderize.
  • Pour in the wine and stir to incorporate, then add the broth and bring to a simmer.
  • Reduce the heat and simmer, uncovered, 45 minutes.
  • Puree smooth using either an immersion blender or in batches with a regular blender to puree.
  • Stir in ginger, pepper and salt.
  • This soup is better after a night in the refrigerator!

Nutrition Facts : Calories 105.7, Fat 5.1, SaturatedFat 0.8, Sodium 19.2, Carbohydrate 12.1, Fiber 2.3, Sugar 5.1, Protein 3.1

SILKY ZUCCHINI QUINOA SOUP WITH ROASTED GARLIC



Silky Zucchini Quinoa Soup With Roasted Garlic image

I had too much zucchini on my hands (again) and after scouring the internet for recipes, I "blended" the best ideas together with some of my favorite tricks to create this amazing soup. Ha ha ha.

Provided by Itneedslemonjuice

Categories     Lactose Free

Time 1h25m

Yield 1 Pot of Soup

Number Of Ingredients 12

2 heads garlic
1 onion, diced
3 cups zucchini, diced
2 teaspoons oil
1/2 cup quinoa
2 teaspoons dill (adjust to taste)
4 cups water
2 tablespoons better than bouillon vegetable stock base (adjust to taste)
1 (12 1/3 ounce) box silken tofu
2 lemons, juice of, medium
2 teaspoons salt (adjust to taste)
1 teaspoon white pepper (adjust to taste)

Steps:

  • First remove the loose skin off the garlic. Then, cut the tops off of the garlic heads, brush them with oil, and wrap them on foil. Roast at 400 for 40 minutes.
  • While the garlic roasts, saute the onions and zucchini.
  • Once they are translucent, add the quinoa, dill, and water. When the water is warm enough, mix in the stock base. Cook until quinoa is cooked through.
  • Take out off the heat and use an immersion blender to puree the soup. When the garlic is done, squeeze it from the bottom so the roasted garlic pops out the top. The roasted garlic along with the tofu,lemon juice, salt, and pepper to the soup and puree it again. Taste and adjust the seasonings to your liking.
  • If you do not have an immersion blender you can carefully remove the soup and use a standing blender. However, please be careful as blending hot soup can create quite a mess.

Nutrition Facts : Calories 899.1, Fat 25.8, SaturatedFat 3.5, Sodium 4757, Carbohydrate 134.5, Fiber 15.3, Sugar 22.2, Protein 42.7

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