Dinner/ Soups

THREE MUSHROOM AND VEGETABLES SOUP

When I’m feeling under the weather I crave this super clean three mushroom and vegetables soup.

It works great for me especial when I am nursing any head, throat or chest condition.

Like any good recipe it’s quick and easy to make and super nutritious.

THREE MUSHROOM AND VEGETABLES SOUP

Print Recipe
Serves: 2 Cooking Time: 15-20M

Ingredients

  • 2 king oyster mushrooms
  • 1 cup shimeji mushrooms
  • 1 cup enoki mushrooms
  • 3 cups of diced celery, carrot, yellow squash, zucchini, spinach, kale, leek, turnip, parsnip, broccoli, cauliflower and parsley.
  • Leaves from two kale steams
  • 2 spinach stems roughly chopped
  • 2 cups of vegetable stock
  • Lite salt and pepper
  • 1 small red hot chilli
  • 1 glove of garlic
  • 1 small nob of ginger
  • I packet of Slendier Konjac Vegetable Noodles

Instructions

1

Place garlic and ginger in a non-stick pot at medium heat.

2

After 3 minutes add in the diced vegetables and stir for another three to five minutes.

3

Pour the vegetable stock into the pan and turn heat up to high.

4

Once boiling add the broccoli, spinach and kale. Keep boiling for 8-10 minutes.

5

Turn off the heat and add the konjac noodles. Stir into the broth and allow to sit for a few minutes.

6

Serve up in a bowl and garnish with fresh cut chilli and coriander.

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