Roasted Garlic Zucchini Soup Food

TUSCAN VEGETABLE SOUP

Steps:

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

SILKY ZUCCHINI QUINOA SOUP WITH ROASTED GARLIC

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.

GARLIC AND ZUCCHINI SOUP

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!

ROASTED ZUCCHINI WITH GARLIC

Steps:

• Wash and trim ends of zucchini.
• Slice zucchini lengthwise and then into 1-inch pieces.
• Slightly crush and peel all the cloves of garlic.
• Mix zucchini, garlic and remaining ingredients in a large bowl.
• Lay evenly onto a foil lined pan.
• Bake uncovered at 425°F for about 60 minutes or until tender and browned, turning once after first 30 minutes.