Eco-Keto Roasted Zucchini and Mushroom Soup
How to Make It
Step 1
Preheat your oven to 400 F. Slice the Zucchini and onion and add them to a baking sheet lined with baking paper. Drizzle with 1 tbsp of olive oil and season with salt and pepper. Bake them for 10-15 minutes or until charred around the edges.
Step 2
Slice the mushrooms, crush the garlic, and chop the basil leaves. In a saucepan over high heat, drizzle 2 tbsp of olive oil, then add the sliced mushrooms and cook for 3 minutes without stirring to get golden edges. Drop the heat to medium, then add the minced garlic and chopped basil leaves and stir for 1 minute until fragrant.
Step 3
Add the roasted vegetables, water, and coconut milk to the saucepan and bring to a simmer. Cook for 10 minutes until the vegetables are soft. Add the lemon juice, red pepper flakes, salt, and pepper.
Step 4
Using a hand blender, puree the vegetables into a silky smooth soup. Taste and adjust the seasoning. Turn off the heat.
Step 5
Divide the soup into two bowls. Garnish with red pepper flakes, a drizzle of coconut milk, and crushed walnuts. Serve immediately.
Ingredients
- Zucchini – 150 g
- Onion – 0.25 small
- Olive oil – 3 tbsp
- Mushrooms – 150 g
- Garlic, fresh – 1 clove
- Basil – 0.5 tbsp
- Coconut milk – 0.25 cup
- Water – 1 cup
- Lemon juice – 1 tsp
- Red Chili Flakes – 0.25 tsp
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Walnuts – 4 tsp, chopped