Description
This Mushroom Vegetable Soup is not only a delightful culinary experience but also packs a nutritional punch. Rich in vitamins, minerals, and antioxidants, it provides a hearty dose of essential nutrients while remaining low in calories. The combination of mushrooms and vegetables ensures a good source of fiber and immune-boosting compounds.
Ingredients
Scale
- 1 cup mushrooms (sliced)
- 1/2 cup carrots (diced)
- 1/2 cup celery (chopped)
- 1/2 cup onion (finely chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 cup tomatoes (diced)
- 1 teaspoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until fragrant.
- Add mushrooms, carrots, and celery. Cook until vegetables are slightly softened.
- Pour in the vegetable broth and bring the mixture to a gentle boil.
- Stir in diced tomatoes, thyme, rosemary, salt, and pepper. Reduce heat and let it simmer for 20-25 minutes until flavors meld.
- Adjust seasoning as needed and ladle the soup into bowls.
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1
- Calories: 120Kcal
- Fat: 3g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
