I am so stressed nowadays.. And the reason for all the stress is not real life.. But internet life.. I know I haven’t been posting much but I have been lurking around and appreciating what all the food bloggers are up to. All over the internet I am seeing incredibly delicious holiday food..
Christmas IS actually upon us!!! Oh my gosh! I mean where DID November go?! I mean where did the year 2013 go? I am still trying to wrap my mind around this reality and meanwhile December is already slipping away at a lightening speed. Looks like everyone is ready for it but me. Web is getting bombarded with countless uhh-mah-zing fudge and truffle recipes. Peppermint and chocolate is in the air! Red and green are ruling! And all I have got to post today is SOUP!
I mean don’t get me wrong… I totally adore soup! The temperature is fluctuating constantly around here so it is perfect for the season! This light and skinny soup is so easy to make just like all the other recipes I post over here. One pot meal = happiness!
I know zucchini season is over for most of you out there but we’re still getting enough of it here. Pair it with earthy mushrooms and you get a thick, silky, creamy consistency soup without even adding any cream to it. Thyme lends a beautiful depth of flavor. And another advantage is that no vegetable stock is required for this soup! Yes!! Water works just fine & you won’t even miss the stock.. win-win 🙂
Give me a mug of this cozy soup with garlic bread and I am in heaven!
Skinny Zucchini & Mushroom Soup
Serves: 3 | Prep time: 5 minutes | Cooking time: 15-20 minutes | Total time: Under 30 minutes
- 1 Tbsp margarine (Olive oil can be substituted)
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 300 gm (2 small) zucchini, roughly chopped
- 200 gm / 7 oz mushrooms, roughly chopped
- Few sprigs of fresh thyme
- Salt and pepper, to taste
- 2 cups water
- Heat the skillet on a medium heat and add margarine to it. Sautè onions and garlic cloves on a low heat till pink and translucent.
- Add zucchini, mushroom and thyme sprigs to the skillet and sautè till cooked for 10 minutes. Add 1 cup of water to it and let it boil. Turn off the heat.
- Remove the thyme sprigs and puree using a hand blender/food processor. Add this puree and another cup of water to skillet and let it come to boil. Season with salt and pepper. Adjust the consistency of the soup by adding more water if needed. Serve hot!
*Serve it with shredded Parmesan for a cheesy kick!