Creamy Herb Mushroom Zucchini Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb Mushroom Zucchini Soup

YOUR SOLIN GENERATED RECIPE

Creamy Herb Mushroom Zucchini Soup

Enjoy a velvety and comforting bowl of Creamy Herb Mushroom Zucchini Soup that marries earthy mushrooms and tender zucchini with protein-packed chickpeas and white beans. Finished with a touch of low‐fat cream cheese and fragrant fresh herbs, every spoonful delivers a delightful balance of creamy texture and vibrant flavors, perfect for a nourishing meal any time of day.

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NUTRITION

578kcal
Protein
36.4g
Fat
8.5g
Carbs
93.2g

SERVINGS

1 serving

INGREDIENTS

150g Mushrooms

200g Zucchini (approx. 2 medium)

1 cup Cooked Chickpeas

0.5 cup Cooked White Beans

60g Low-Fat Cream Cheese

2 cups Vegetable Broth

1 small Onion

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse and slice the mushrooms and zucchini. Dice the small onion and mince the garlic.

  • 2

    In a large pot, add the chopped onion and garlic. Sauté over medium heat until softened, using a splash of vegetable broth if needed instead of oil.

  • 3

    Add the sliced mushrooms and zucchini to the pot and cook for about 5-7 minutes until they begin to soften.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Stir in the cooked chickpeas and white beans, allowing the flavors to meld for another 5 minutes.

  • 6

    Reduce the heat and mix in the low-fat cream cheese, stirring continuously until the soup turns creamy.

  • 7

    Add the fresh thyme, fresh basil, salt, and pepper. Adjust the seasoning to taste.

  • 8

    Simmer the soup for an additional 3 minutes and then remove from heat.

  • 9

    Serve warm and enjoy the comforting and savory flavors of this creamy herb-infused soup.

Creamy Herb Mushroom Zucchini Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb Mushroom Zucchini Soup

YOUR SOLIN GENERATED RECIPE

Creamy Herb Mushroom Zucchini Soup

Enjoy a velvety and comforting bowl of Creamy Herb Mushroom Zucchini Soup that marries earthy mushrooms and tender zucchini with protein-packed chickpeas and white beans. Finished with a touch of low‐fat cream cheese and fragrant fresh herbs, every spoonful delivers a delightful balance of creamy texture and vibrant flavors, perfect for a nourishing meal any time of day.

NUTRITION

578kcal
Protein
36.4g
Fat
8.5g
Carbs
93.2g

SERVINGS

1 serving

INGREDIENTS

150g Mushrooms

200g Zucchini (approx. 2 medium)

1 cup Cooked Chickpeas

0.5 cup Cooked White Beans

60g Low-Fat Cream Cheese

2 cups Vegetable Broth

1 small Onion

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse and slice the mushrooms and zucchini. Dice the small onion and mince the garlic.

  • 2

    In a large pot, add the chopped onion and garlic. Sauté over medium heat until softened, using a splash of vegetable broth if needed instead of oil.

  • 3

    Add the sliced mushrooms and zucchini to the pot and cook for about 5-7 minutes until they begin to soften.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Stir in the cooked chickpeas and white beans, allowing the flavors to meld for another 5 minutes.

  • 6

    Reduce the heat and mix in the low-fat cream cheese, stirring continuously until the soup turns creamy.

  • 7

    Add the fresh thyme, fresh basil, salt, and pepper. Adjust the seasoning to taste.

  • 8

    Simmer the soup for an additional 3 minutes and then remove from heat.

  • 9

    Serve warm and enjoy the comforting and savory flavors of this creamy herb-infused soup.