Zucchini Mushroom Soup

Name: Zucchini Mushroom Soup
Yield: 4 servings
Cuisine: American
Ingredients: 3 medium zucchinis; 1 small yellow onion; 5 cloves garlic; 250 g mushrooms; 5 basil leaves; 400 mg coconut milk; salt; pepper; olive oil; trader joes umami blend (optional); 4 tbsp turmeric (optional); dill (optional)

mozgl @mozgl

Great recipe if you are looking for a light summer soup! It's healthy and tasty.

mozgl @mozgl

Great recipe if you are looking for a light summer soup! It's healthy and tasty.

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Ingredients

1 h

4 servings

3medium zucchinis
1small yellow onion
5 clovesgarlic
250 gmushrooms
5basil leaves
400 mgcoconut milk
salt
pepper
olive oil
trader joes umami blend (optional)
4 tbspturmeric (optional)
dill (optional)

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Steps

1 h

1

Dice the onion. Peel and cut the zucchinis into half moons. Cut each mushroom into 4.
2

Drizzle the olive oil on a cooking pot and sautee diced onions and garlic. Once your onions change color add the mushrooms and sautee in medium heat.
3

Once mushrooms are a bit cooked, add the zucchini and 5 basil leaves and stir everything. Cook it for about 5 mins. You want to cook veggies a bit.
4

Add the turmeric and umami blend then the coconut milk into the pot. Give it a stir and let it boil.
5

Reduce to medium heat and let it cook until all veggies are fully cooked.
6

Use a blender and put some dill on top if you wish! Your soup is ready