SGC Zucchini & Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
225 gr White Mushrooms sliced350 gr Zucchini sliced2 lg onions - diced1 lg stalk celery diced30 gr parsnip finely diced90 gr carrot finely diced5 gr Jalapeno pepper diced2 tbsp minced garlic1 tbsp each of Sea Salt & fresh ground black pepper1 litre Low sodium Organic Chicken Stock..Sodium at less than 650mg / serving500ml Filtred water250 ml Organic Soy Milk
Makes : 8 - 8oz servings
Prep: Place into a heavy bottomed pot ( I use Cast Iron ) the 2 tbsp of Lite Olive Oil...heat on Med - High to start. Toss in your 2 diced lg onions & allow to sweat for 3 min. That should give you enough time to slice the zucchini,, mushrooms & dice the celery. Add to onions, along with all 4 of the seasonings and continue to sweat down for another 4 min. ( Please do not allow onions to carmelize! )
Pour in the 1 litre of Organic Low Sodium Chicken Stock + the 500ml of filtred water. Bring to boil for 3 min and reduce heat to Simmer for 10 min. At the 20 min mark, remove pot from heat. Using either an imersion blender or reg blender, semi-puree your soup, while slowly pouring in the 250ml of Organic Soy Milk. Return to heat and pop in your Finely Diced parsnip & carrot. Let simmer for remaining 10 min.
Ladle into warm bowl & garnish with chopped fresh parsley.
I serve this up with sliced toasted whole wheat baquette & a fresh greens salad.
Number of Servings: 8
Recipe submitted by SparkPeople user SMOKINGRILLCAFE.
Prep: Place into a heavy bottomed pot ( I use Cast Iron ) the 2 tbsp of Lite Olive Oil...heat on Med - High to start. Toss in your 2 diced lg onions & allow to sweat for 3 min. That should give you enough time to slice the zucchini,, mushrooms & dice the celery. Add to onions, along with all 4 of the seasonings and continue to sweat down for another 4 min. ( Please do not allow onions to carmelize! )
Pour in the 1 litre of Organic Low Sodium Chicken Stock + the 500ml of filtred water. Bring to boil for 3 min and reduce heat to Simmer for 10 min. At the 20 min mark, remove pot from heat. Using either an imersion blender or reg blender, semi-puree your soup, while slowly pouring in the 250ml of Organic Soy Milk. Return to heat and pop in your Finely Diced parsnip & carrot. Let simmer for remaining 10 min.
Ladle into warm bowl & garnish with chopped fresh parsley.
I serve this up with sliced toasted whole wheat baquette & a fresh greens salad.
Number of Servings: 8
Recipe submitted by SparkPeople user SMOKINGRILLCAFE.
Nutritional Info Amount Per Serving
- Calories: 84.5
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 903.3 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.7 g
- Protein: 3.4 g
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