Oatly! oatmilk has been a favorite of mine for awhile, and since I’ve tried pretty much every other oatmilk brand on the market, I can honestly tell you that it’s the best of all. I’m not just saying it’s the best because this is a sponsored post. I’m telling you that Oatly is the absolute best oatmilk ever.
Now that we got my real deal opinion on Oatly out on the table, let’s talk about froth for a minute. You know, froth. Because when you have two milk frothers in your kitchen, this is an important conversation. I like to have creamy frothy tea in the morning, so I’m keen on frothing milks. Aside from cashew milk, oatmilk has the most frothability. Almond milk doesn’t quite froth the way I want, neither does coconut. Only oatmilk comes the closest to frothing big fluffy frothy bubbles like dairy milk, and its creaminess is downright perfect.
The other thing I like creamy is soup. So of course, I used Oatly oatmilk in this creamy zucchini soup. Also, to make it even creamier, I made a roasted garlic oat cream sauce to garnish the soup with. A creamy zucchini soup with roasted garlic oat cream sauce. Sounds crazy good, right? It’s entirely vegan and plant-based, made with whole food ingredients (lots of zucchini), with the best oatmilk on the market.
Why zucchini soup? Well, zucchini is a versatile veggie. I’m quite fond of this green squash, especially after making stacks and stacks of raw zucchini lasagna with it (zucchini pretends to be lasagna noodles in that recipe). As my love for zucchini knows no bounds, I’ve also discovered that it also pairs well with creamy oatmilk in a delicious soup. Could this really be a perfect match?
Yes, oatmilk can also work in savory recipes. Remember about a year and some ago when everyone obsessed on savory oatmeal recipes? This is the creamy sauce version. Add roasted garlic into the Béchamel sauce made with Oatly oatmilk, et voila! The creamy dreamy oatmilk works perfectly in this garlicky and savory zucchini soup recipe.
Creamy Zucchini Soup
with roasted garlic oat cream sauce made with OATLY!
4-5 zucchini, chopped
1 large yellow onion, chopped
3-4 tablespoons olive oil
1 quart veggie broth
2 cups fresh spinach
1 head of roasted garlic, cloves squeezed out
5 – 6 sprigs of thyme, leaves for garnish
1 lemon, juice
Prepare all ingredients and have them ready.
Turn on the oven to 400 °F for roasting the garlic.
Chop the top of the whole garlic head and place in a small baking pan. Pour a generous amount of olive oil over the garlic bulb and roast in oven for 30 minutes or until golden and bubbling hot. Remove from oven and allow it to cool.
Add the olive oil to the bottom of the soup pot. Add chopped onion and cook for 20 minutes or until the onion turns soft. Cook for another 10-15 minutes until the onion is caramelized and slightly browning.
Add all of the chopped zucchini and vegetable broth to the pot.
Bring to a simmer and cook for about a half an hour, or until the zucchini are just about soft, but not overdone.
Once the zucchini is soft, add the spinach and turn off the flame. (The spinach adds a greener color to the soup.)
Squeeze out all of the roasted garlic into a bowl, and set aside half for the oat cream sauce*.
Add half of the garlic bulb and 1 cup of Oatly oatmilk to the soup.
Blend the soup in a high-speed blender or food processor until creamy. Pour back into the soup pot. You may have to do the blending in two batches, so have an extra soup pot ready if necessary.
Season to taste with sea salt, freshly ground black pepper, and a squeeze of fresh lemon juice.
For serving, garnish each bowl with a drizzle of roasted garlic oat cream (*see recipe below), sprigs of thyme, and fresh ground black pepper.
Roasted Garlic Oatly! Cream Sauce
This is a simple Béchamel (white sauce) you can make in just 15 minutes. It gives a great garlicky flavor boost to any soup that calls for extra creamy taste. Use oat flour for extra oat-y richness.
3-4 tablespoons olive oil
2 tablespoons flour (I used oat flour)
1 1/2 cups Oatly! oatmilk
1/2 head of roasted garlic cloves
pinch of sea salt, to taste
fresh ground black pepper, to taste
Add the olive oil to a saucepan and heat on medium flame.
Add the flour to the olive oil in the saucepan and quickly stir with a whisk.
Cook the flour in the olive oil for about 5-10 minutes, stirring continuously. Do not brown the flour or leave it unattended. Turn down flame if it begins to stick. You can add a little bit more olive oil if you need.
Add the Oatly! oatmilk slowly, a little bit at a time, not all at once, and continue to stir, allowing the sauce to gradually thicken.
Once it comes to just about boiling point, allow it to bubble for a minute.
The sauce will become thick, so if you need to thin, add a little bit more oatmilk. When the desired thickness of the sauce is achieved, remove from heat and add the roasted garlic cloves, sea salt and black pepper.
Allow sauce to cool for a few minutes, then blend in a food processor or blender to incorporate all of the garlic into a creamy consistency.
Garnish the zucchini soup with this garlic oat cream sauce, or any soup that calls for extra creamy garlic flavor.
Use immediately. Save the remaining garlic oat cream sauce in a sealed jar or container in fridge for up to one week.
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