Vegetable and Mushroom Soup

This hearty Vegetable and Mushroom Soup is a comforting and nutritious dish that showcases the umami flavors of mushrooms complemented by a medley of fresh vegetables. Perfect for a light lunch, this Halal Chinese-inspired soup is both satisfying and easy to prepare.

Ingredients

• Mushrooms (shiitake or button) - 150 grams, sliced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Bell pepper (any color) - 1 small, diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Vegetable broth - 500 ml
• Soy sauce (low sodium) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Cornstarch - 1 tablespoon (optional, for thickening)
• Salt - to taste
• Black pepper - to taste
• Green onions - 2, chopped (for garnish)
• Fresh cilantro - a handful, chopped (for garnish)

Steps

1. Heat the sesame oil in a medium pot over medium heat.
2. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
3. Add the sliced mushrooms, diced carrot, celery, and bell pepper to the pot and cook for 5-7 minutes until the vegetables begin to soften.
4. Pour in the vegetable broth and bring to a simmer. Add the soy sauce, salt, and black pepper to taste.
5. If you prefer a thicker soup, mix the cornstarch with a little water to create a slurry and stir it into the soup. Cook for an additional 2-3 minutes until thickened.
6. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with chopped green onions and cilantro.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• Mushrooms provide antioxidants and support immune health.

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