Mushroom and Herb Broth

This Mushroom and Herb Broth is a fragrant and nourishing dish that captures the essence of Indian flavors while adhering to Paleo principles. Packed with umami from mushrooms and fresh herbs, it serves as a warm and comforting supper option that is easy to prepare.

Ingredients

• Mushrooms (cremini or button) - 200 grams, sliced
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Fresh thyme - 1 teaspoon, chopped
• Fresh rosemary - 1 teaspoon, chopped
• Fresh cilantro - 2 tablespoons, chopped
• Olive oil - 1 tablespoon
• Vegetable broth (Paleo-compliant) - 500 ml
• Salt - to taste
• Black pepper - to taste
• Water - 0.5 liters

Steps

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables start to soften.
3. Stir in the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender.
4. Add the chopped thyme and rosemary to the pot, mixing well.
5. Pour in the vegetable broth and water, bringing the mixture to a gentle simmer.
6. Season with salt and black pepper to taste, then let the broth simmer for 15 minutes to allow the flavors to meld.
7. Remove from heat and stir in the chopped cilantro just before serving.
8. Serve hot, garnished with additional fresh herbs if desired.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 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 can help boost the immune system.
• Contains a variety of vegetables and herbs that provide essential vitamins and minerals.

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