Ingredients
2 pcs medium-sized zucchinis
6 pcs garlic cloves
3 tbsp olive oil
salt, ground black pepper, crushed caraway seeds
750 ml vegetable broth
2 tbsp SABI butter
100 ml SABI whipping cream
Procedure
1. Wash the zucchini, cut into smaller cubes and spread on a baking tray lined with baking paper. Add unpeeled garlic cloves and season the zucchini with salt, pepper, and crushed caraway seeds.
2. Drizzle everything with oil and place in a preheated oven at 180°C. Bake for 15 to 20 minutes.
3. Heat the broth in a pot, add the roasted zucchini and peeled roasted garlic. Boil for a minute and blend the soup into a cream.
4. Finally, soften the soup with SABI butter and a little SABI cream. Serve with toasted baguette, garnished with a drop of cream.
