Zuppa di Funghi

Zuppa di Funghi is a comforting vegan Italian soup that showcases the earthy flavors of mushrooms, enriched with herbs and garlic. This delightful dish is perfect for a cozy evening, offering warmth and nutrition in every spoonful.

Ingredients

• Olive oil - 2 tablespoons
• Shallot - 1, finely chopped
• Garlic - 3 cloves, minced
• Mixed mushrooms (cremini, shiitake, oyster) - 300 grams, sliced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Vegetable broth - 500 milliliters
• Fresh thyme - 1 teaspoon, chopped
• Fresh parsley - 1 tablespoon, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped shallot and sauté for 3-4 minutes until translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the sliced mushrooms, diced carrot, and diced celery, cooking for about 5-7 minutes until the mushrooms are tender.
5. Pour in the vegetable broth and bring to a gentle boil.
6. Reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
7. Stir in the chopped thyme, parsley, salt, and black pepper to taste.
8. Remove from heat and add the lemon juice before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 25 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 450 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 boost the immune system.
• High in dietary fiber, promoting digestive health.

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