Py Paleo - Zucchini and Mushroom Soup (serving=cup)

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 120.2
  • Total Fat: 6.0 g
  • Cholesterol: 9.3 mg
  • Sodium: 170.5 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 7.8 g

View full nutritional breakdown of Py Paleo - Zucchini and Mushroom Soup (serving=cup) calories by ingredient
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Introduction

Modified from https://paleoleap.com/creamy-zucchini-mush
room-soup/
Modified from https://paleoleap.com/creamy-zucchini-mush
room-soup/

Number of Servings: 7

Ingredients

    –1 lb. fresh mushrooms, chopped;
    –One large zucchini, chopped;
    –One medium onion, chopped;
    –Two cloves garlic, minced;
    –.5 tablespoon dried thyme;
    –Two bay leaves;
    –3 cups chicken stock or vegetable stock;
    –.5 cup coconut milk;
    –.75 cup cashew milk;
    –1 tbsp. ghee;
    –Sea salt and freshly ground black pepper to taste

Directions

–Melt the ghee in a large saucepan placed over a medium heat and cook the onion and garlic until softened, about 5 minutes.
–Add the mushrooms, thyme, and bay leaves, and cook for another 5 minutes.
–Then add the zucchini and cook until the vegetables release their juices (about 10-15 minutes).
–Add the stock to the saucepan and bring to a boil; then reduce the heat and simmer for 5 minutes.
–Remove the thyme sprigs (if you used them) and bay leaves from the soup.
–Add the coconut & cashew milk and let the soup simmer for another 5 minutes, stirring frequently.
–Puree the soup with an immersion blender (or in batches with a regular blender) until smooth.
–Serve warm.


Serving Size: Makes 7 cups

TAGS:  Vegetarian Meals |

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