This recipe is an exquisite vegetable soup with spices that provide touches of Hindu cuisine to the plate. The main interpreters are eggplant, mushrooms or mushrooms and potatoes, therefore, it is an easy soup to prepare, but delicious of flavor. The spices that we are going to use are ginger, curry, cumin, paprika and turmeric, whose mixture of flavors will transfer you to India. You can serve the soup with the PAN Naan or with Basmati rice. In any case, keep reading and learn in recipes how to make vegetable and mushroom soup.
| 🚻 2 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make vegetable and mushroom soup: |
| 1 eggplant 1 onion 4 potatoes 200 grams of oyster mushrooms or mushrooms 2 tablespoons of oil 1 tablespoon wheat flour 1 pie crushed ½ teaspoon of cumin ½ teaspoon of salt ½ teaspoon of turmeric 4 cups of vegetable broth ½ teaspoon of paprika 2 tablespoons of fresh coriander fresh coriander |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegetable and mushroom soup:
1. Prepare the ingredients to start making the vegetable soup with spices. To do this, cut the potato, mushrooms and eggplant in thick dice and onion in julienne.
2. In a pot heat the oil over medium heat and add the eggplant, onion, mushrooms and potatoes and cook the vegetable for 5 minutes.
3. Add the flour, the curry, the cumin, the turmeric, the ginger, the paprika and the tomato, renew well, cook the stew a minute and pour the broth inside. To make your own vegetable broth, don miss the home vegetable broth recipe.
4. Take the broth to boil and keep the boil for 5 minutes. Then, lower the fire at half-low, cover the pot and cook the vegetable and mushroom soup for 20 minutes, or until the potatoes are soft.
5. Serve vegetable soup with mushrooms with a little fresh coriander accompanied by basmati or naan bread. Visit my blog, target = _blank rel = NOFOLW class = outboundvegSpiration, and expand your menu with my vegan recipes.
