Recipe by My Kosher Recipe Contest

Quick and Easy Mushroom Zucchini Soup

add or remove this to/from your favorites
Parve Parve
Easy Easy
4 Servings

No Allergens specified

1 Hour

No Diets specified

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!


Main ingredients

  • 2 medium onions

  • 2 small or 1 large sweet potato

  • 3 containers of mushrooms

  • 2 zucchinis, peeled

  • 1 and 1/2 heads of fresh garlic * very important

  • Salt, about 1 Tbsp

  • Water to just cover the veggies


Prepare the Soup


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.

Quick and Easy Mushroom Zucchini Soup

Please log in to rate


Notify of
Inline Feedbacks
View all comments