Zucchini and roasted garlic soup
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Recipe: Zucchini and roasted garlic soup

For those who know Mafalda (or some Spanish) here is the perfect strip for this post. Soup in summer. Enough said.

Zucchini and roasted garlic soup

Zucchini and roasted garlic soup

Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Course Main Course, Soup
Cuisine Modern Australian


  • 1 garlic head unpeeled
  • 1 tbsp ghee or butter
  • 1 leek (white part only)
  • 6 medium zucchini
  • 6 cups beef, chicken or vegetable broth
  • 3 tsp rosemary salt (or 2 teaspoons dried rosemary + 1 teaspoon salt)


  • Wrap garlic head in foil and roast at 175°C for about 1 hour. You can do this ahead and keep wrapped in the fridge.
  • Chop the leek. Peel and chop the zucchinis.
  • Heat ghee in a pot at medium-high temperature, add leek and cook until soft (about 5 minutes).
  • Add zucchini, cook stirring occasionally for about 10 minutes.
  • Add broth, crank the heat up and cover until it starts boiling.
  • Reduce heat to medium-low and cook for at least 15 minutes.
  • Squeeze the garlic in the soup, add rosemary salt (or rosemary and salt).
  • Blend the soup with a stick blender or in a regular blender in batches. Adjust seasoning.
Keyword bean soup, dairy free, garlic, gluten free, main, zucchini

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One Comment

  • Maureen | Orgasmic Chef

    I love this soup. I’d love anything with a head of roasted garlic in it but zucchini and garlic are a hit with me.

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