Zucchini and Parsley Cream Soup

Gather all ingredients.

Preheat the oven to 180°C (350°F). Slice off the top of the garlic head, place it on a piece of aluminum foil, season with a little salt, and drizzle with olive oil.

Wrap the garlic tightly in the foil. Roast in the preheated oven for 12 to 15 minutes until tender. Remove from the oven and set aside.

Heat 3 tablespoons of olive oil in a 2-liter pot, add the onion, and sauté until softened.

Add the zucchini, lemon zest, and squeeze the roasted garlic out of its skins into the pot. Pour in just enough water to completely cover the vegetables. Simmer until the zucchini is tender.

Pour in the heavy cream, bring to a boil, and remove from the heat. Stir in the parsley and parmesan cheese.

Blend everything together until smooth using an immersion blender. Cover the pot with a lid and let the soup rest for 5 minutes.