Mushroom Soup

This Vegan Greek Mushroom Soup is a hearty and flavorful dish, featuring a blend of earthy mushrooms and fragrant herbs that embody the essence of Mediterranean cuisine. Perfect as a comforting starter or a light meal, it's both nourishing and satisfying.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Mushrooms (button or cremini) - 250 grams, sliced
• Vegetable broth - 500 ml
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. In a medium pot, heat the olive oil over medium heat.
2. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for about 5 minutes, until the vegetables are softened.
3. Stir in the sliced mushrooms and cook for another 5-7 minutes, until they release their moisture and become tender.
4. Pour in the vegetable broth and add the dried oregano. Season with salt and black pepper to taste. Bring the mixture to a boil.
5. Reduce the heat and let the soup simmer for 10-15 minutes, allowing the flavors to meld.
6. Remove from heat and stir in the lemon juice and chopped parsley.
7. Serve hot, garnished with additional parsley if desired.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms, which may support immune function.
• High in dietary fiber from vegetables, promoting digestive health.

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