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Mushroom clear soup recipe with vegetables

Here's a summer special- mushroom clear soup recipe with vegetables.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Soup
Cuisine: Fusion
Keyword: clear soup recipes, diabetic soups, keto recipes, mushroom clear soup recipe, mushroom soup with vegetables, vegan recipe, weight loss soup
Servings: 6
Calories: 0.052kcal

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!