Peel the zucchini, remove the seeds, dice and cook in a saucepan with a little water. This takes 10-12 minutes, depending on the age of the zucchini. Drain and save the liquid. Clean the mushrooms and cut into slices. Peel the garlic. Cut 4 toes into thin slices, the remaining 2 go through the press.
Heat some coconut oil in a pan and fry the garlic slices until they are brown and crispy. Drain on paper towels. Be careful, they can get too dark quickly. Add a little more coconut oil to the pan and fry the mushrooms in it, add 2 tablespoons of water and let simmer for another 5 minutes. Take the pan off the fire and set aside with the lid on.
Now add up to 4 tablespoons of coconut milk to the cooked, drained zucchini in the saucepan, season with lemon salt and chilli flakes. Finely slice the lemon peel with a zest and add. Puree all of this with a magic wand. Add the remaining 2 cloves of garlic through the press.
Put a few slices of mushrooms aside as a garnish, add the rest to the soup. Gently heat the soup again, if necessary dilute with some of the liquid from the zucchini that has been drained off. Only now season with pepper. Then add the lemon juice to the hot soup - it should no longer boil. Taste again to make sure everything is spicy enough.
Spread the soup in plates or bowls. Place the mushroom slices on top as a garnish, put 1 tablespoon of coconut milk and the crispy fried garlic slices in the middle and sprinkle some parsley on top.
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