Summary

Ingredients

• 2 onions)
• 2 carrot (s)
• 2 large zucchini or 3 small ones
• 300 g mushrooms, brown
• 600 ml vegetable stock
• 50 ml vegetable cream (Vegetable Cream Cuisine), e.g., Rice Cuisine, optional
• 50 ml coconut oil or rapeseed oil
• marjoram
• Curry powder
• salt and pepper
• Herbs to taste, e.g., fresh parsley, TK-8 herb mixture

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Instructions

1. Cut the onions, carrots and zucchini into small cubes or slices.
2. Allow the onions to become translucent in the oil. Then the carrots, zucchini and that
3. Add the curry powder, sauté and then fill up with the vegetable stock. Simmer for about 15 minutes until the carrots are soft.
4. In the meantime, fry the chopped mushrooms and season them vigorously with pepper, salt and marjoram. At the end of the day, the mushrooms serve as a soup and give the soup the kick it needs.
5. When the carrots are soft, puree the soup, season with the herbs, pepper and salt and, if desired, add the cream.
6. Do not add the mushrooms to the soup until serving.