Zucchini Mushroom Soup


Anelyn Cristobal



1 large onion, diced

2 Tablespoons olive oil

5-6 cups cremini/baby bella mushrooms, sliced

4-6 medium zucchini, washed, with peel, cut into chunks

2 medium potatoes, peeled and cut in chunks

water or vegetable stock

1 Tablespoon kosher salt, or to taste

1/4 teaspoon white pepper, or to taste



1. In a large soup pot, heat the oil over a medium heat. Add onions, saute for a few minutes, until they begin to soften.

2. Add mushrooms. Saute for a few more minutes. Add zucchini and potatoes.

3. Add enough water to fill pot to just under vegetables. Don’t add too much liquid, or soup will be too watery. Bring soup to a boil; reduce heat. Simmer until vegetables are soft, approximately 45 minutes.

4. Use an immersion blender to process soup for a full 3 minutes, until smooth. Season with salt and pepper, to taste.




Original recipe was taken from  “Perfect for Pesach – Passover recipes you’ll want to make all year” by Naomi Nachman and Photography by Miriam Pascal