Mushroom Soup

This Vegan Indian Mushroom Soup is a rich and aromatic blend of earthy mushrooms and spices, perfect for a cozy meal. Its creamy texture comes from coconut milk, making it both indulgent and healthy.

Ingredients

• Mushrooms (button or cremini) - 200 grams, sliced
• Coconut oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Onion - 1 medium, finely chopped
• Green chili - 1, slit (optional for heat)
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - 1/2 teaspoon or to taste
• Black pepper - 1/4 teaspoon
• Vegetable broth - 500 ml
• Coconut milk - 200 ml
• Fresh coriander - for garnish

Steps

1. In a large pot, heat the coconut oil over medium heat.
2. Add cumin seeds and sauté until they start to crackle, about 30 seconds.
3. Add the chopped onion, green chili, garlic, and ginger. Sauté until the onions are translucent, about 5 minutes.
4. Stir in the sliced mushrooms and cook until they release their moisture and become golden brown, about 7-10 minutes.
5. Add turmeric powder, salt, and black pepper. Mix well and cook for another minute.
6. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
7. Stir in the coconut milk and let it simmer for an additional 5 minutes.
8. Remove from heat and blend the soup using an immersion blender until smooth, or blend in batches in a regular blender.
9. Serve hot, garnished with fresh coriander.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and anti-inflammatory compounds from mushrooms.
• Coconut milk provides healthy fats and may support heart health.

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