ROASTED GARLIC ZUCCHINI SOUP
Steps:
- Preheat oven to 350°F. Slice off the top of the head of garlic, just enough that the actual cloves are peeking out. Place the bulb on a piece of aluminum foil. Drizzle olive oil over the garlic and seal the foil. Place sealed garlic in baking pan, to avoid leaking, and roast for 1 hour. While garlic is roasting, place 2 tablespoons olive oil in a 6-quart pot over medium heat. Add leeks and onions; saute until golden brown. Browning longer will create a deeper flavor. Add zucchini to the pot. Add water, chicken soup mix and vegetable soup mix, or salt. Bring to a boil and cover. Reduce heat, and simmer on low for 45 minutes. Remove the garlic from the oven and allow to cool. Pop out cloves directly into soup. Transfer soup to a blender and puree until smooth or use an immersion blender directly into the pot. Serve hot. If there are leftovers, when reheating the soup, heat on low flame, just until warm.
SILKY ZUCCHINI QUINOA SOUP WITH ROASTED GARLIC
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
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
ROASTED ZUCCHINI SOUP
On Ten Dollar Dinners, the hostess made roasted asparagus soup and said it could be made with any vegetable. We aren't crazy about asparagus at our house so I tried a version with zucchini. It was a hit.
Provided by Laurie Sanders
Categories Cream Soups
Time 45m
Number Of Ingredients 6
Steps:
- 1. Cut the zucchini into spears like dill pickles. Lay skin side down on a lightly greased cookie sheet. Mix olive oil with the minced garlic and brush and drizzle over the zucchini. Lightly salt and pepper zucchini. Oven roast at 450 degrees for about 20 minutes until just starting to brown.
- 2. Put roasted zucchini and garlic in a food processor. Try not to get too much extra oil in it. Add 1 to 2 cups of stock and whirl it until smooth. Place in a stock pot with the rest of the stock and warm up. Salt and pepper to taste. Add the cream and warm back up to eating temperature. Serve with grilled cheese sandwiches or crackers or croutons.
- 3. If you are vegan or strict vegetarian, use vegetable stock and omit the cream.
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