Mushroom Soup

This Moroccan Mushroom Soup is a fragrant and hearty dish, featuring earthy mushrooms and warm spices that create a comforting bowl of goodness. Perfect as a starter or a light meal, it brings a taste of Morocco right to your kitchen.

Ingredients

• Olive oil - 2 tablespoons
• Onion, finely chopped - 1 medium (about 150g)
• Garlic, minced - 2 cloves
• Carrot, diced - 1 medium (about 100g)
• Celery, diced - 1 stalk (about 50g)
• Mushrooms, sliced (such as cremini or button) - 300g
• Vegetable broth - 500ml
• Cumin powder - 1 teaspoon
• Cinnamon powder - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley, chopped - 2 tablespoons
• Lemon juice - 1 tablespoon

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Add the minced garlic, diced carrot, and diced celery to the pot. Cook for another 5 minutes, stirring occasionally.
3. Stir in the sliced mushrooms and cook for about 7-10 minutes until they have released their moisture and are tender.
4. Add the cumin, cinnamon, paprika, salt, and black pepper. Stir well to coat the vegetables with the spices.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 10-15 minutes.
6. Once the soup is ready, remove from heat and stir in the fresh parsley and lemon juice.
7. Serve hot, garnished with additional parsley if desired.

Nutrition

• Calories: 190
• Protein: 5 g
• Carbs: 28 g
• Fiber: 6 g
• Sugar: 5 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 vitamins and minerals from vegetables.
• High in antioxidants from mushrooms and spices.

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