Zucchini cream soup with fried mushrooms

Ingredients for 3 servings:

• 2 onions
• 2 carrots
• 2 large zucchini or 3 small
• 300 g mushrooms, brown
• 600 ml vegetable stock
• 50 ml plant-based cream (plant-based cream cuisine), e.g. Rice Cuisine, optional
• 50 ml coconut oil or rapeseed oil
• marjoram
• curry powder
• salt and pepper
• Herbs to taste, e.g., fresh parsley, frozen 8-herb mix

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan, quick and easy to prepare and very tasty

Cut the onions, carrots, and zucchini into small cubes or slices. Sauté the onions in the oil until translucent. Then add the carrots, zucchini, and curry powder, fry, and then add the vegetable stock. Simmer for about 15 minutes, until the carrots are soft. In the meantime, fry the finely chopped mushrooms and season generously with pepper, salt, and marjoram. The mushrooms will serve as a garnish at the end of the soup and give it a necessary kick. When the carrots are soft, purée the soup, season with herbs, pepper, and salt, and add cream, if desired. Add the mushrooms to the soup just before serving.