Mushroom Soup with Zucchini

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Note: The finished soup can be garnished with sautéed finely chopped green onions in butter. For your health! Zucchini contains very few calories. If you garnish the soup with natural low-fat yogurt, you will have a wonderful low-calorie soup for a diet. Per 100 g: 11.9 kcal, protein – 0.5 g, fat – 0.3 g, carbohydrates – 1.8 g

Ingredients

Campbell's Beef Broth - 12 fl oz
Potato - 1 piece
Courgette - 7.1 oz
Tomatoes - 3.5 oz

Step by Step guide

Step 1

Pour Campbell's Mushroom Broth into a pot, add 750 ml of water, and bring to a boil.

Step 2

Wash the potato, peel it, and cut it into 1.5 cm cubes. Add the potato to the boiling broth.

Step 3

Wash the zucchini, peel it, and remove the seeds (if the zucchini is young, you can leave the skin on and not remove the seeds). Cut the zucchini lengthwise into 4 pieces, then slice. Wash the tomatoes and cut them into small cubes.

Step 4

When the broth with the potato comes to a boil, add the zucchini to the soup, bring to a boil again, and cook for 12 minutes or until the vegetables are soft. Add the tomato cubes to the soup. After 2–3 minutes, remove the pot from the heat.