Zucchini, Mushroom and Scallion Soup

I woke up this morning to a dreary and downright soggy Monday. I'm sat in my kitchen, watching the sky come down like a wrung out sponge, and a wall of trees that look as if they might topple down dominos-style with the next gust of wind. I'm slightly convinced the rain will never end and I'll be forced to fashion my tub into a canoe and row it down Greenwood with all my pets in tow!  Instead I opted to play with the ingredients in my fridge and concoct a new soup recipe!

I love making soup since it's really and truly impossible to mess it up.  Rustle yourself up a few vegetables, cook the ingredients together [roast them, sauté them, grill them, etc.] then puree everything together and voila! A hearty and satisfying meal.

Zucchinis and mushrooms are both staple ingredients in my fridge. They're readily available year round, do a fantastic job of bulking up a recipe, and act as a healthy alternative to carbs. I had a particularly indulgent weekend [cocktails and BBQ a plenty!], so need to opt for some lighter recipes this week! The fridge is also swimming with scallions right now [or green onions as some of you may refer to them], and I figured they would bring a bright, freshness to the soup. 

I always eyeball the ingredients I put in a soup, but when I think a soup might be one I'd like to repeat, I'll make note of the quantities, and share the recipe with friends and family and anyone who reads this blog! This soup has a nice little kick to it from the chili, and it has a wonderful earthy quality from the mushrooms, yet still feels fresh and light.   Do make this on a rainy day, with a hearty dose of toasted bread and white wine by your side.  You won't regret it!

Zucchini & Mushroom Soup with Scallions

  • 1 large zucchini, ends cut off and roughly chopped
  • 5 oz button mushrooms, roughly chopped
  • 1 small shallot, diced
  • 3 garlic cloves, minced
  • 3 green onions, chopped
  • 2 tablespoons olive oil [or coconut oil]
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon urfa chili [or a pinch of red pepper flakes]
  • 2/3 cup dry white wine [if you're strict on the vegan route, check on the label to see if its vegan-friendly!]
  • 1/2 cup vegetable broth
  • 1 cup coconut milk
  • optional: coconut cream [1 teaspoon per bowl of soup]

Directions:

Heat oil medium heat. Add garlic and shallot and cook, making sure not to brown, for 2-3 minutes. Raise heat to medium high and add zucchini and mushrooms and sauté for 5 minutes until lightly golden. Add the spices and white wine and scrape up any bits from the bottom of the pan. Cook 2 minutes and add the vegetable broth and cook for 10 minutes until the liquid has reduced. Add the coconut milk and cook for another minute or two. Add the scallions [reserving a couple tablespoons for garnish], and spoon everything into the blender and blend until smooth [some people prefer a thicker texture, but I like a smoother soup myself!]. Pour into bowls, place a dollop of coconut cream in each bowl and garnish with scallions. Serve immediately. Serves 4-6