mushroom-spinach-soup

Mushroom and Spinach Soup

Total time: 25 minutes

Serves 4

5.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

2 tsp - Vegetable oil

1 - Onion, finely chopped

4 cloves - Garlic, minced

1-inch pc - Ginger, grated

1 cup - Button mushrooms, sliced

1 cup - Shiitake mushrooms, sliced

1 - Carrot, julienned

3 cups - Chicken broth

2 cups - Water

2 cups - Baby spinach leaves

1 tb - Soy sauce

1 tsp - Sesame oil

¼ tsp - Salt

¼ tsp - Black pepper

2 - Green onions, thinly sliced

UTENSILS

Large pot, Chopping board, Knife

INSTRUCTIONS

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté until fragrant.

2. Add the mushrooms. Cook for 5 minutes until softened and slightly browned.

3. Stir in the carrots and pour in the broth and water. Bring to a boil, then reduce the heat to simmer for 10 minutes.

4. Add the baby spinach, soy sauce, sesame oil, salt and black pepper. Cook for 2 minutes.

5. Garnish with the green onions. Serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 405g

Energy (kcal)

133.0

Carbs (g)

10.2

Proteins (g)

9.4

Fats (g)

5.3

Fibre (g)

5.2