Carrot, Mushroom, and Zucchini Soup

Name: Carrot, Mushroom, and Zucchini Soup
Total time: 35 min
Ingredients: 1/2 unit zucchini; 3 units mushroom; 1/2 unit onion; 1 unit potato; 1 pinch salt; 2 tbsp olive oil; 2 1/4 cups chicken broth; 1 units carrot

ekilu Team

“Today is the day you empty out that fridge of yours and use up all of those vegetables you've saved up. Soup is the perfect dish for these kinds of days. It's healthy, it tastes great, and you'll reduce the amount of vegetables going to waste. What more could you ask for?”

ingredients

Difficulty

Easy

Time

35'

Fresh ingredients

zucchini

1/2 unit

mushroom

3 units

onion

1/2 unit

potato

1 unit

carrot

1 unit

Pantry ingredients

salt

1 pinch

olive oil

2 tbsp

chicken broth

2 ^1/4 cups

Instructions

Wash and finely dice the mushrooms.

Chop half an onion, and wash and dice the zucchini.

Add the olive oil to a pot. When it's hot add the onion and lightly fry over medium heat for 1 minute.

Next, add the carrot, zucchini, and mushrooms. Sauté the vegetables for several minutes over medium heat, until you see that they become tender (it will take around 5 minutes).

Add the broth and the diced potato, add some salt to everything. Make sure that the vegetables are covered by the broth.

Cover the pot with a lid and raise the heat until it begins to boil. When it boils, lower the heat. Cook for approximately 20-25 minutes (if you use a pressure cooker it will be less time). After this time, try the soup to adjust the salt, if necessary. After this, it is ready to be served.