Silky Zucchini Quinoa Soup With Roasted Garlic

• 2 heads garlic
• 1 onion, diced
• 3 cups zucchini, diced
• 2 teaspoons oil
• 1/2 cup quinoa
• 2 teaspoons dill (adjust to taste)
• 4 cups water
• 2 tablespoons better than bouillon vegetable stock base (adjust to taste)
• 1 (12 1/3 ounce) box silken tofu
• 2 lemons, juice of, medium
• 2 teaspoons salt (adjust to taste)
• 1 teaspoon white pepper (adjust to taste)

1. First remove the loose skin off the garlic. Then, cut the tops off of the garlic heads, brush them with oil, and wrap them on foil. Roast at 400 for 40 minutes.
2. While the garlic roasts, saute the onions and zucchini.
3. Once they are translucent, add the quinoa, dill, and water. When the water is warm enough, mix in the stock base. Cook until quinoa is cooked through.
4. Take out off the heat and use an immersion blender to puree the soup. When the garlic is done, squeeze it from the bottom so the roasted garlic pops out the top. The roasted garlic along with the tofu,lemon juice, salt, and pepper to the soup and puree it again. Taste and adjust the seasonings to your liking.
5. If you do not have an immersion blender you can carefully remove the soup and use a standing blender. However, please be careful as blending hot soup can create quite a mess.

garlic, onion, zucchini, oil, quinoa, dill, water, base, silken tofu, lemons, salt, white pepper

Taken from www.food.com/recipe/silky-zucchini-quinoa-soup-with-roasted-garlic-531062 (may not work)