Recipe by Avigail Karash

Zucchini and Roasted Garlic Soup

Zucchini and Roasted Garlic Soup

Parve

8 Servings Serving Icon

1 Hour

Easy

Allergens

- No Allergens specified

Diets

- Gluten Free - Vegetarian - Vegan - Pescatarian - Low Carb - No Refined Sugar - Paleo - Keto

Adding roasted garlic to an ordinary zucchini soup brings it to a whole new level! For some added flavor and creaminess boil the soup with a few marrow bones…it may become fleishig, but it’s oh-so worth it!

Directions

Roast the Garlic

1. Preheat oven to 400 degrees Fahrenheit. Slice off top of garlic and place in a small pan. Drizzle with olive oil, cover and roast for about 30-40 minutes.

Prepare the Soup

1. In a pot, sauté onion in olive oil for about seven minutes.

2. Meanwhile wash zucchini and squash (do not peel) and chop up. Add veggies to pot and pour in water.

3. Season and bring to a soft boil.

4. Lower to a simmer for 30-40 minutes or until veggies are soft.

5. Remove garlic from oven and let cool.

6. Add garlic to pot. (Hold upside down and squeeze all the garlic out.)

7. Blend soup with immersion blender until smooth.

Recipe tags

Avigail Karash Courgettes Kosher for passover Kosher keto Pesach Roasted garlic Rosieinthekitchen Shabbos Soup Squash Zucchini Zucchinis

Zucchini and Roasted Garlic Soup

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KosherFoodGeek

4 years ago

Size of zucchini? Can you specify the size of zucchini (or approximate weight)?

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So}mouwmin

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Reply to KosherFoodGeek

4 years ago

I would use a middle/standard sized zucchini.

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Shavy Hershkowitz

2 years ago

Delicious!

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Leah Rivka Griffin

5 years ago

Flavorful! So yummy and easy!

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Chaia Frishman

Reply to Leah Rivka Griffin

5 years ago

Yum! Nice picture too!

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Batsheva

5 years ago

This soup was sooooo yummy!!! Definitely worth being fleishigs;)

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