Recipe: Creamy Zucchini & Mushroom Soup with Fresh Microgreens & Thyme

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 20 Minutes 

Cook Time: 30 Minutes

Makes: 4-6 Servings

• 1 medium Onion (chopped)
• 2 cloves of Garlic (chopped)
• 1 pound Mixed Mushrooms (chopped)
• 1 medium sized Zucchini
• 2-4 sprigs fresh Thyme (or 1 tbsp if dried thyme)
• 2 Bay Leaves
• 4 cups Vegetable Stock (or chicken)
• 1 tbsp Vegan Butter (regular butter or oil)
• 1 cup Coconut Cream (or heavy cream)
• Salt and Pepper to taste
• Microgreens and Bread for serving

1. Melt the butter in a medium pot and cook the onion and garlic until sauteed.
2. Add in your mushroom, thyme and bay leaves once sauteed and cook until fragrant.
3. Next, add in your zucchini and cook until cooked down some.
4. Add your vegetable stock and let simmer for about 5 minutes. (turn temperature down if boiling to a simmer)
5. Once the 5 minutes are up, add in your cream and mix well and let sit for another 5 minutes.
6. 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.
7. 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.
8. 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)