Healthy Indian-Style Mushroom Soup
A light, nourishing mushroom soup with Indian spices — quick and easy, perfect as a starter or light meal.
Ingredients
Equipment
Method
- Heat the oil in a saucepan over medium heat. Add chopped onion and sauté until it becomes soft and translucent.
- Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add chopped mushrooms, turmeric and black pepper. Stir and cook for 3–4 minutes until mushrooms shrink and start releasing water.
- Pour in water (or vegetable stock). Bring it to a gentle boil, then lower the heat and simmer for 8–10 minutes.
- If you like a smooth soup, turn off heat and blend the mixture lightly using a hand-masher or blender. For a chunkier texture, skip blending.
- Stir in milk (if using), and simmer for another 2–3 minutes. Add salt to taste.
- Turn off heat. Pour into bowls and garnish with fresh coriander leaves if desired. Serve hot.
Notes
For a richer soup you may add a splash of low-fat cream instead of milk. Use vegetable stock instead of water for deeper flavour. Skip milk for a low-calorie version. Serve with whole-wheat toast or multigrain bread for balanced meal.