Zucchini Sprout Soup with Roasted Garlic

This soup is a great warming soup for our wintery months and very well digested too!


3 large onions, sliced

2 Tbs olive oil or coconut oil

4 cups zucchini grated

1 potato peeled and sliced

4 tsp fresh basil, chopped

2 tsp fresh oregano, chopped

4 cups vegetable stock or water

1 cup or kefir or buttermilk

1 garlic bulb (whole bulb)

1 Tbs extra-virgin olive oil

1 tsp fresh thyme, chopped

1 1/2 cups sunflowe sprouts (or any other type of sprouts)

sea salt and pepper

herbamare, to taste

sprouts, for garnish


Sauté onions in oil for 5 minutes or until tender.  Add zucchini, potato and herbs and cook on low heat for 5 minutes.  Stir in vegetable stock and slowly simmer for 10 minutes.  Add buttermilk and heat until warmed through.

In the meantime, preheat oven to 375F.  Cut 1/2 inch off the top of teh garlic bulb, rub with oil, sprinkle with thyme, salt and pepper then roast in the oven for 30 min, or until the tips of the cloves pop out of the skin.  Remove from oven and squeeze the cloves out of the skins.

Blend soup, roasted garlic and sprouts in a blender until smooth.  Heat on low until warmed through then garnish with sprouts and serve.

*Feel free to mix things up and try using cauliflower,brocolli or any other veggie instead of the zucchini!

Recipe taken from the book Sprouts by Kathleen O’Bannon