Vegetable soup with mushrooms
Miscellaneous / / August 01, 2021
Light vegetable soup with mushrooms can be cooked from both fresh and frozen fruits and mushrooms. Vegans and fasting alike will appreciate the dish.
- Recipe author: Larisa Dribas
- After preparation, you will receive 6 servings
- Total recipe preparation time: 35 minutes
Ingredients
- Champignons 300 g
- Carrots 1-2 pieces
- Zucchini 1 piece
- Onion 1 piece
- Broccoli 5-6 inflorescences
- Cauliflower 4-5 inflorescences
- Vegetable oil 2 tbsp. spoons
- Green beans 150 g
- Garlic 3 cloves
- Water 1½ l
- Thyme ½ tsp spoons
- Oregano ½ tsp spoons
- Freshly ground pepper to taste
- Salt to taste
Cooking method
Cut the champignons into slices, carrots into thin slices, zucchini into strips, onions into small pieces.
Disassemble the broccoli and cauliflower into small florets.
Heat vegetable oil in a skillet and add onions, carrots and green beans. Fry for 10 minutes, stirring constantly.
Add mushrooms. Cook for another 5 minutes.
-
Top with zucchini and minced garlic. Cook everything together for another 5 minutes.
If you are using frozen vegetables, wait until almost all of the moisture has evaporated.
Meanwhile, boil water in a saucepan and then toss in the cauliflower. Add broccoli after 5 minutes.
After another 5 minutes, add all the other vegetables and mushrooms, salt and pepper, season with oregano and thyme. Bring to a boil and cook for 10 minutes.
5.05