Here’s a summer special soup to hydrate your family- mushroom clear soup recipe with vegetables !
I’m back with another mushroom and another soup recipe!
Although soups feel wonderful during winters, they are a great means to hydrate yourself in the summers (incase you are someone like me who forgets to drink her share). Hot soups are great because they increase your internal body temperature which causes you to sweat more and when that sweat naturally evaporates, you feel cooler than before.
And this is just not any soup. This is a super healthy, keto, diabetic, vegan friendly clear soup that has so many fresh ingredients that you will not have to worry about meeting your nutrition goals.
The mushroom clear soup recipe with vegetables has mushrooms, French beans, spinach, carrots, onions, garlic and ginger- all wonderful ingredients that make your body prepared for any battle! (Did the flu season catch on you?)
This is also a clear soup which means there are no hidden carbs or additional cream- just plain healthy, yummy and nutritious. A clear soup by the way is a transparent soup made with boiling your choice of vegetables and/ or meat, which is then used as it is or without the vegetables and/ or meat.
How to make Mushroom clear soup with vegetables step by step
1. Begin by first chopping all the vegetables (onions, ginger, garlic, carrots, French beans, spinach) in the desired size. They should preferably be in a way that you would like to eat or experience them in your mouth.
2. Next carefully clean and cut the button mushrooms into halves or quarters as per your wish. Keep them aside.
3. In a deep pan or wok, heat 2 tablespoons olive oil. When it is hot, add 2 cloves and a 2″ cinnamon piece broken into bits.
4. Next add the chopped onions, spring onions, ginger and garlic. Roast them for a good 2 minutes or till they are just about to brown. Add a pinch of salt.
5. Next add all the chopped vegetables (carrots and French beans) and mushrooms, except for spinach leaves into the pan/ wok. Saute them well for a minute and add a little more salt. Pour 2 cups of water into the pan and close the wok/ pan.
6. Let the mixture boil for a good 20 minutes or till everything is cooked in medium heat.
7. Now add the chopped spinach leaves and pepper powder. Let it simmer for another 10 minutes.
8. Taste to check for salt or more pepper.
9 Serve it hot!
On a personal note please excuse me for the bad quality pictures. I wasn’t planning on putting this up on the blog but then I did. I will replace the pictures the next time I make this recipe.
Mushroom clear soup recipe with vegetables
Ingredients
- 2 pieces cloves
- 1 2" cinnamon piece
- 2 tbsp olive oil
- 1 tbsp ginger and garlic finely chopped
- 1 medium onion sliced or chopped
- 2 bulbs spring onion (only the white part) chopped
- 1 carrot sliced bite sized
- 7-8 sticks French beans chopped
- 1 cup spinach leaves chopped
- 400 g button mushrooms sliced
- 2 cups water
- 1.5 tsps pepper powder
- salt as required
Instructions
- Begin by first chopping all the vegetables (onions, ginger, garlic, carrots, French beans, spinach) in the desired size. They should preferably be in a way that you would like to eat or experience them in your mouth.
- Next carefully clean and cut the button mushrooms into halves or quarters as per your wish. Keep them aside.
- In a deep pan or wok, heat 2 tablespoons olive oil. When it is hot, add 2 cloves and a 2" cinnamon piece broken into bits.
- Next add the chopped onions, spring onions, ginger and garlic. Roast them for a good 2 minutes or till they are just about to brown. Add a pinch of salt.
- Next add all the chopped vegetables (carrots and French beans) and mushrooms, except for spinach leaves into the pan/ wok. Saute them well for a minute and add a little more salt. Pour 2 cups of water into the pan and close the wok/ pan.
- Let the mixture boil for a good 20 minutes or till everything is cooked in medium heat.
- Now add the chopped spinach leaves and pepper powder. Let it simmer for another 10 minutes.
- Taste to check for salt or more pepper.
- Serve it hot!
Notes
- You can add your choice of vegetables. I don’t think much about the vegetables I’m going to use for clear soups. It’s usually what is available in the fridge. Having said that all vegetables have different cooking times. So be careful about that else your soup will lose its clarity.
- I don’t like to use any masala powders in my soups because I feel it overpowers the taste of the main ingredients. Best to always stick to some basic spices in a limited amount just to give the soup a lift.
- If you feel this is a huge quantity for your family. Store one half in the freezer and use it the next week.
- You can always make this healthier or wholesome by adding cooked barley or millets to this soup.
- Be careful about using salt and pepper. Always start less and gradually add.
- I have never used pressure cooker for clear soups in the fear of making it mushy. If you have tried this method please let me know in the comments below!
Try this recipe and if you liked it please give a star rating so I know it helped!
If you try this recipe do tag me on Facebook @beingrubitah or Instagram @healthy_indian_meals or on Twitter @BeingRubitah to connect and celebrate the joy of eating home made healthy food!
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