krümeltigers spicy zucchini soup with coconut milk and brown mushrooms

Ingredients for 4 servings:

• 1 large zucchini
• 250 g mushrooms, brown
• 6 garlic cloves
• 400 ml coconut milk
• Virgin coconut oil
• 1 organic lemon(s), juice and grated peel
• Lemon salt
• chili flakes
• pepper
• Parsley, chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

First aid for overgrown zucchini – this soup is just right for garlic fans

Peel the zucchini, remove the seeds, and finely dice them. Sauté in a pot with a little water until tender. This will take 10-12 minutes, depending on the age of the zucchini. Drain the liquid and set aside. Clean and slice the mushrooms. Peel the garlic. Finely slice 4 cloves, and press the remaining 2. Heat a little coconut oil in a pan and fry the garlic slices until brown and crispy. Drain on kitchen paper. Be careful, they can overcook quickly. Add a little more coconut oil to the pan and fry the mushrooms, add 2 tablespoons of water, and simmer for another 5 minutes. Remove the pan from the heat and set aside with the lid on. Now add all but 4 tablespoons of the coconut milk to the cooked, drained zucchini in the pot, season with lemon salt, and chili flakes. Finely grate the lemon zest with a zester and add it to the pot. Purée everything with a hand blender. Add the remaining 2 garlic cloves through a press. Set aside a few slices of mushrooms for garnish and add the rest to the soup. Gently heat the soup again, thinning it with some of the drained zucchini liquid if desired. Season with pepper. Then add the lemon juice to the hot soup—it shouldn’t be boiling at this point. Taste again to make sure everything is seasoned well enough. Ladle the soup into plates or bowls. Garnish with the mushroom slices, then add 1 tablespoon of coconut milk and the crispy fried garlic slices to the center, and sprinkle with some parsley.