Creamy Zucchini & Mushroom Soup with Fresh Microgreens & Thyme
Serving Size: 10
Indulge in this amazing soup any time of the year for a creamy & satisfying taste that will hit the spot just right! Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove
Ingredients
2onionmedium, chopped
4clovegarlicchopped
2poundmixed mushroomschopped
2zucchinimedium, chopped
4sprigfresh thymeor 1 tbsp if dried thyme
4bay leaf
8cupvegetable stockor chicken stock
2tablespoonvegan butterregular butter or oil
2cupcoconut creamor heavy cream
2teaspoonKosher salt
1/2teaspoonfreshly ground black pepper
Optional for serving:
Microgreens
Bread
Instructions
Melt the butter in a medium pot and cook the onion and garlic until sauteed.
Add in your mushroom, thyme and bay leaves once sauteed and cook until fragrant.
Next, add in your zucchini and cook until cooked down some.
Add your vegetable stock and let simmer for about 5 minutes. (turn temperature down if boiling to a simmer)
Once the 5 minutes are up, add in your cream and mix well and let sit for another 5 minutes.
When ready, remove the bay leaves and thyme sprigs. You can peel the thyme leaves off the stem and keep them in the pot if you’d like to add extra flavor.
Take out your immersion blender or your regular blender and blend until the soup is pureed to your liking. If it seems too thick you can add a bit more stock in or water. If too thin, add in cornstarch or flour to thicken it.
When all is set and ready to eat, place your soup in a bowl and serve with your favorite microgreen garnish on top, bread on the side, salt and pepper to taste and enjoy! (I love to add Braggs Amino Acids into my soups for an extra kick as well)
Reheating Instructions
Heat in the microwave on medium power until heated through.