Day 8 of Fall into Fall: Sneaky Shiitake Soup

What’s so sneaky about this shiitake soup? Well… for starters, it tastes oh-so-creamy, yet there’s nary a hint of fat-loaded cream lurking in this soup! That’s not to mention the totally undetectable zucchini this soup sneaks in for a bonus veggie boost either! Try this filling veggie-loaded soup the next time your tummy is a-rumblin’!

naan pizza 4

Sneaky Shiitake Soup
Serves 4
1 lb shiitake mushroom caps, chopped (remove stems!)
1 zucchini, chopped
1 small red onion, chopped
2 garlic cloves, diced
1 tablespoon dried thyme
2 bay leaves
3 cups chicken stock
1 cup light coconut milk
sea salt to taste
fresh pepper to taste

In a lightly oiled pot over medium heat, saute the onion and garlic until softened (roughly 3-5 minutes). Add in the chopped mushrooms, dried thyme, and bay leaves. Saute for another 3-5 minutes. Next, add in the zucchini, and allow the veggies to release their juices (about 10-15 minutes). Add in the chicken stock, and bring the soup to a boil. Reduce heat, then simmer while covered for 5 minutes. Remove the bay leaves, and add in the light coconut milk. Simmer while covered for another 5 minutes. Puree the soup (using an immersion blender or pour into a standing blender). Serve!

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