Vegetable and Mushroom Soup Recipe
This recipe is for an exquisite vegetable soup with spices that add hints of Indian cuisine to the dish. The main interpreters are aubergine, mushrooms and potatoes, therefore, it is an easy soup to prepare, but delicious in taste. The spices that we are going to use are ginger, curry, cumin, paprika and turmeric, whose mixture of flavors will transport you to India.
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 of wheat flour
- 1 piece of grated fresh ginger
- 1 teaspoon curry powder
- 3 tablespoons of crushed tomato
- ½ teaspoon cumin
- ½ teaspoon of salt
- ½ teaspoon of turmeric
- 4 cups vegetable broth
- ½ teaspoon paprika
- 2 tablespoons fresh coriander
How to make Vegetable and Mushroom Soup:
- Prepare the ingredients to start making the Spiced Vegetable Soup. To do this, cut the potato, mushrooms and aubergine into thick cubes and julienne the onion.
- In a pot, heat the oil over medium heat and add the aubergine, onion, mushrooms and potatoes and cook the vegetables for 5 minutes.
- Add the flour, the curry, the cumin, the turmeric, the ginger, the paprika and the tomato, renew well, cook the stew for a minute and pour the broth inside. To make your own vegetable broth, don’t miss the recipe for homemade vegetable broth.
- Bring the broth to a boil and keep boiling for 5 minutes. Next, reduce the heat to medium-low, cover the pot and cook the vegetable and mushroom soup for 20 minutes, or until the potatoes are soft.
