Spiced Vegetable Mushroom Soup

Spiced Vegetable Mushroom Soup is a hearty and flavorful dish that combines the earthiness of mushrooms with a medley of vegetables. This soup is not only comforting but also brimming with spices that elevate its taste. The addition of fresh greens like spinach adds a burst of color and nutrition. Perfect for any time of the year, this soup serves as a warm hug in a bowl, nourishing the body and soul.

For a Serving Size of Two:

Ingredients:

• 150 grams sliced mushrooms
• 100 grams diced carrot
• 100 grams diced potato
• 100 grams chopped spinach
• 50 grams chopped onion
• 2 cloves garlic, minced
• 1 teaspoon ginger paste
• 1 teaspoon olive oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 500 ml vegetable broth (or water)
• 1 tablespoon fresh parsley or coriander leaves, chopped

Procedure:

• Wash and chop the mushrooms, dice the carrot and potato, and chop the spinach. Mince the garlic and chop the onion.
• In a pot, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the chopped onion and sauté until it becomes translucent.
• Stir in the minced garlic and ginger paste, cooking for about a minute until fragrant.
• Add the sliced mushrooms, diced carrot, and potato to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
• Sprinkle in the coriander powder, black pepper, and salt. Pour in the vegetable broth (or water) and bring to a boil.
• Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the vegetables are tender.
• Stir in the chopped spinach during the last 5 minutes of cooking to wilt it down.
• Garnish with fresh parsley or coriander leaves before serving. Enjoy hot!

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g