Zucchini and roasted garlic soup
Yield: 6-8 servings

Ingredients

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

Directions

1. Wrap garlic head in foil and roast at 175°C for about 2 hours. You can do this ahead and keep wrapped in the fridge.
2. Chop the leek. Peel and chop the zucchinis.
3. Heat ghee in a pot at medium-high temperature, add leek and cook until soft (about 5 minutes).
4. Add zucchini, cook stirring occasionally for about 10 minutes.
5. Add broth, crank the heat up and cover until it starts boiling.
6. Reduce heat to medium-low and cook for at least 15 minutes.
7. Squeeze the garlic in the soup, add rosemary salt (or rosemary and salt).
8. Blend the soup with a stick blender or in a regular blender in batches. Adjust seasoning.