Prep 5 mins
Cook 20 mins
Modified from Vegan Cooking for One.
- 1 small onion
- 1 garlic clove
- 1 tablespoon olive oil
- 1 1⁄3 cups vegetable broth
- 1 bay leaf
- salt & pepper
- 1 zucchini
- 1 carrot
- 1 cup mushroom
- Chop onion and crush garlic. Saute in oil in saucepan for 2-3 minutes.
- Add the water, bay leaf and seasoning. Bring to boil, lower heat, cover pan and simmer for about 10 minutes.
- In the meantime, chop veggies finely. Add to saucepan and raise heat until it's fully boiling again. Then lower heat, cover pan and simmer for 10 more minutes. Serve with bread.
I%u2019m such a bad soup maker, so I was pretty sure I%u2019d mess this up, but your recipe was great, easy and tasty! I improvised (which is often how I become a bad soup maker) and used Vegetable Broth instead of water, upped the garlic quota to 3 cloves and used diced celery hearts instead of mushrooms since that%u2019s what I had on hand. My 6 year old twins said a restaurant would be lucky to have this recipe, which is quite a compliment coming from them.
Wonderful thick soup and the flavors are balanced perfectly balanced. Really liked the use of bay leaf and mushrooms in this soup. Only made on small change used a can of stock which is 2 cups and the recipe only called for 1 1/3, but even with that change it was still a nice thick soup. Used thick sliced mushrooms and would do so again. Thanks so much for such a healthy and yummy post.