Creamy Zucchini Soup Without Cream
Ingredients
- Serves 4
- 2 medium zucchinis
- 1 whole garlic bulb
- 3 tablespoons avocado oil
- 1 tablespoon Italian seasoning
- 1 cup cooked or canned white beans or cannellini beans
- 1/2 cup walnuts
- 1/2 cup sunflower seeds
- 2-3 cups water or vegetable stock
- Fresh coriander or basil, for garnishing
- Additional nuts, seeds, and toasted bread, for serving
Preparation
Preheat the oven to 180°C and line a baking tray with parchment paper.
Cut zucchini into small cubes and arrange them on the prepared baking tray.
Peel and discard the papery outer layers of the whole garlic bulb, then cut 1/4 from the top of the cloves and add the garlic to the tray with the rest of the vegetables.
Drizzle everything with oil and sprinkle with spices.
Place in the oven for 30-40 minutes or until the vegetables are tender and the garlic is soft.
Remove from the oven and let the garlic cool down, speeding up the process by placing it into a bowl with ice for 5 minutes if desired.
Add the roasted zucchini into a blender with beans, walnuts, and sunflower seeds.
Squeeze out the roasted garlic and add it to the blender along with water or vegetable stock.
Puree the mixture into a creamy texture, adding more water or stock if the soup is too thick.
Garnish with fresh coriander, nuts, and seeds.
Serve and enjoy right away or store it in a container to enjoy later in the week.
