Winner winner, zucchini and mushroom soup for dinner! When we find a super recipe and our participants LOVE it, we want to share it.



So here’s a Prescribe 20 gem for you all!


4-6 Servings

Make ahead tip: This soup can be made in advance, simply wait to add the fresh basil and nuts until you serve. This soup stores beautifully in the fridge for 5 days or the freezer for months.

2 tablespoons ghee or coconut oil
4 large shallots, thinly sliced
½ teaspoon sea salt
2 tablespoons green curry paste
1 can full-fat coconut milk, divided
6 medium zucchini, chopped
1 ½ cups mushrooms (your choice), sliced
1 lemongrass stalk, cleaned and chopped
2 cups organic vegetable or chicken broth
1 cup organic firm tofu, cubed*
Juice of one lime
2 cups cooked brown rice or wild rice
4 tablespoons fresh basil, chopped*
¼ cup chopped cashews or sliced almonds (toasted if available)*



  1. Heat the ghee or oil in a large saucepan over medium-high heat. Add the shallots and salt and sauté until the shallots are soft, about 4-6 minutes.
  2. Add in the green curry paste with 2 tablespoons of the coconut milk. Sauté for 1-2 minutes, then stir in the zucchini, mushrooms and lemongrass and cook for 4-5 minutes.
  3. Add the remaining coconut milk and the broth and let everything come up to a boil, then lower heat to the lowest setting and cook for five additional minutes. Remove from heat, and if using tofu add to the dish now. Add in lime juice.
  4. Add a scoop of rice in each serving bowl and ladle soup over it. Sprinkle with fresh basil and nuts and enjoy!

Inspired by 101 Cookbooks & PN Member Erin Bird

Join us in Prescribe 20 for more tasty recipes like this. Learn more and grab your spot here! We’d love to have you.