Creamy Zucchini Kale Soup with Roasted Garlic
A deliciously creamy soup that gives a rich, herb forward flavor without relying on lots of cream!
Equipment
- Kitchen knife
- Baking sheet
- Saucepan
- Immersion blender
Ingredients
- 1 large Zucchini
- 2 handfuls Kale
- 1/2 white Onion
- 3 cloves Roasted Garlic see notes below
- 2 tbsp Olive Oil
- 1/4 cup Parmesan Cheese
- 1 sprig Rosemary
- 1 cup Vegetable Broth
- 1/4 cup Heavy Whipping Cream
- Salt and Pepper
Instructions
- To make ahead, take a full head of garlic, slicing off the very top so each clove is exposed. Drizzle with olive oil and a little salt and wrap in tin foil. Placing on a baking sheet, bake this at 350 for 45 minutes to an hour to roast the garlic. I often do this ahead of time and keep the head of garlic in the refrigerator for future use. This recipe time does not include this step, but could also use regular garlic if you do not have time or premade roasted garlic.
- In a saucepan, heat olive oil and add chopped onions and 1/2 inch pieces of zucchini. Cook until soft and fragrant.
- Add in garlic (if using fresh garlic, give a little sauté before moving forward), kale and rosemary, stirring well to combine.
- Add in broth, salt and pepper and let simmer until all is cooked through. Using immersion, blend until smooth, being careful of hot liquids.
- Once a smooth consistency, add in cream and parmesan cheese and allow to combine, adding more salt and pepper to taste. Garnish with a little fresh rosemary and parmesan cheese and enjoy!