Creamy Zucchini And Mushroom Soup Recipe

5 from 3 votes

A quick and satisfying vegetable soup that you can easily modify to be autoimmune-friendly or even vegan.

Course Soup

Cuisine American

Keyword creamy, mushroom, soup, zucchini

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 233kcal

Cost 10

Melt the ghee in a large saucepan placed over medium heat and cook the onion and garlic until softened, about 5 minutes.
One medium onion, 1 tbsp. ghee, Two cloves garlic
Add the mushrooms, thyme, and bay leaves, and cook for another 5 minutes.
1 lb. fresh mushrooms, Several sprigs of fresh thyme or one tablespoon of dried thyme, Two bay leaves, Sea salt and freshly ground black pepper to taste
Then add the zucchini and cook until the vegetables release their juices (about 10-15 minutes).
One large zucchini
Add the stock to the saucepan and bring to a boil then, reduce the heat and simmer for 5 minutes.
3 cups chicken stock or vegetable stock
Remove the thyme sprigs (if you used them) and bay leaves from the soup.
Add the coconut milk and let the soup simmer for another 5 minutes, stirring frequently.
1 cup coconut milk
Puree the soup with an immersion blender (or in batches with a regular blender) until smooth.
Serve warm.