4 Servings
1 Hour
Allergens
Submitted by Menucha Ossowiecki
When I look for a new soup recipe, I look at the ingredients to see if there are any soup mixes, flour, and other processed ingredients.
I like soup recipes which are made of natural ingredients. This is when I invented this recipe. I was making my dinner menu for the week. I was getting bored of the same 3 regulars. I was in need of a change.
That’s when I invented this recipe. I was very sceptical to make up a recipe but to my surprise my husband and I loved it! It is very simple, easy to make, low carb and smells divine when making it!
Heat up a large pot with enough oil to cover the bottom on a medium flame.
Peel the onions, sweet potatoes, zucchini, garlic and trim off the ends of the mushrooms.
Sauté onions until golden brown, about 7-10 minutes. Stir occasionally. Add the garlic and stir for another 5 minutes. Add the sweet potato and stir. Add zucchini and mushrooms. Drizzle over desired amount of salt and stir.
Add enough water to cover the veggies.
Put on high flame until the water is boiling, about 15 minutes. Reduce flame to low and simmer for 45 minutes.
Remove and blend the veggies until smooth.
Variations:
If you like a chunky veggie soup, cut the veggies to desired size and omit the step of blending when ready!
