Eco-Keto Roasted Zucchini and Mushroom Soup Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
Sides
Vegan
Vegetarian
4.9/5
(2619 reviews)
Eco-Keto Roasted Zucchini and Mushroom Soup
Zylo Recipes

Description

Imagine a bowl of velvety smooth soup, its rich aroma hinting at the earthy sweetness of roasted vegetables. This zucchini and mushroom soup is a celebration of simple ingredients transformed by the magic of roasting. The process coaxes out the natural sugars of the zucchini and onions, creating a depth of flavor that is both comforting and surprisingly complex.

The mushrooms, cooked to a perfect golden brown, contribute a savory, almost umami note that grounds the soup and adds a satisfying heartiness. The texture is equally important. The soup is luxuriously creamy, thanks to the addition of coconut milk, which lends a subtle sweetness and richness without being overpowering.

Each spoonful glides smoothly over the palate, leaving a pleasant warmth in its wake. Toppings provide a delightful contrast, adding pops of texture and flavor that elevate the soup from simple to sublime. A scattering of toasted walnuts, for example, introduces a satisfying crunch and a nutty aroma that complements the earthiness of the vegetables.

Consider a sprinkle of fresh herbs, like parsley or thyme, to brighten the flavor and add a touch of freshness. This soup is more than just a meal; it's an experience. It's a way to showcase seasonal vegetables and transform them into something truly special.

It’s easily adaptable to what you have on hand, making it a reliable and delicious option for any night of the week. Feel free to experiment with different herbs, spices, or toppings to create your own signature version. A swirl of chili oil can add a touch of heat, while a squeeze of lemon juice can brighten the flavors.

For added protein and texture, consider sprinkling some toasted seeds on top. The possibilities are endless. Whether you're looking for a light and healthy lunch, a comforting dinner, or a sophisticated starter for a special occasion, this roasted zucchini and mushroom soup is sure to please.

It's a testament to the power of simple ingredients and thoughtful cooking techniques, a reminder that the best flavors often come from the most humble sources. It is a bowlful of pure comfort and deliciousness, perfect for savoring on a cozy evening.

Preparation Time

Prep Time
15 min
Cook Time
30 min
Total Time
45 min

Nutrition Information

Per 1 bowl serving
C
Calories
280 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
4 g

P
Protein
6 g

C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 8 g

Cholestrol 70 mg
Sodium 500 mg
Potassium 700 mg
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Ingredients

    1.
    Zucchini
    Zucchini
    150 g
    2.
    Onion
    Onion
    0.25 small
    3.
    Olive oil
    Olive oil
    3 tbsp
    4.
    Mushrooms
    Mushrooms
    150 g
    5.
    Garlic, fresh
    Garlic, fresh
    1 clove
    6.
    Basil
    Basil
    0.5 tbsp
    7.
    Coconut milk
    Coconut milk
    0.25 cup
    8.
    Water
    Water
    1 cup
    9.
    Lemon juice
    Lemon juice
    1 tsp
    10.
    Red Chili Flakes
    Red Chili Flakes
    0.25 tsp
    11.
    Salt
    Salt
    0.25 tsp
    12.
    Black pepper
    Black pepper
    0.25 tsp
    13.
    Walnuts
    Walnuts
    4 tsp, chopped

Instructions

    1.
    Preheat your oven to 400°F (200°C). Slice the zucchini and onion and arrange them on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 10-15 minutes, or until slightly charred around the edges.
    2.
    Slice the mushrooms, crush the garlic, and chop the basil leaves. In a saucepan over high heat, drizzle 2 tablespoons of olive oil. Add the sliced mushrooms and cook for 3 minutes without stirring to achieve golden edges. Reduce the heat to medium, then add the minced garlic and chopped basil leaves. Stir for 1 minute until fragrant.
    3.
    Add the roasted vegetables, water, and coconut milk to the saucepan and bring to a simmer. Cook for 10 minutes, or until the vegetables are soft. Stir in the lemon juice, red pepper flakes, salt, and pepper.
    4.
    Using an immersion blender, puree the vegetables into a silky smooth soup. Taste and adjust the seasoning if needed. Turn off the heat.
    5.
    Divide the soup into two bowls. Garnish with red pepper flakes, a drizzle of coconut milk, and crushed walnuts. Serve immediately.