Zucchini and Carrot Soup

Instructions

1. 1

   Peel and chop the large onion into small pieces.

2. 2

   Mince the 3 cloves of garlic.

3. 3

   Peel and slice the 2 medium carrots into thin rounds.

4. 4

   Chop the large zucchini into small cubes.

5. 5

   Dice the 2 medium tomatoes.

6. 6

   Clean and slice the 200 grams of mushrooms.

7. 7

   In a large pot, heat a tablespoon of olive oil over medium heat.

8. 8

   Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.

9. 9

   Add the sliced carrots and zucchini to the pot and cook for about 5 minutes, stirring occasionally.

10. 10

    Add the diced tomatoes and sliced mushrooms to the pot and cook for another 5 minutes.

11. 11

    Pour in enough water to cover the vegetables and bring to a boil.

12. 12

    Reduce the heat to a simmer and add the 150 grams of frozen sweetcorn.

13. 13

    Season with salt and pepper to taste.

14. 14

    Let the soup simmer for about 20 minutes, or until all the vegetables are tender.

15. 15

    Use an immersion blender to blend the soup to your desired consistency.

16. 16

    Serve hot and enjoy your Zucchini and Carrot Soup.