Homemade soups are always tastier, healthier and easy to prepare. Most importantly soups are the best meal to consume during this winter season. So, myself and my lovely friend Sujitha Ruban who is an excellent blogger from http://www.sujithaeasycooking.com joined hands together to post a theme based recipes on alternative days to motivate ourself and bring back the energy and lagging spirit. Truly excited and happy to be part of this series along with my friend. Soup is chosen as our November month theme considering weight loss and climate, so stay tuned for more interesting and healthy soups from our page.
Click HERE to view sujitha's healthy and yummy - Spinach clear soup.
Coming to my today's soup series, posting a healthy and nutritious filled soup prepared using mushroom, carrot and cabbage. Soya sauce and chilli sauce is added to enhance the taste of soup. In this recipe, I have used chicken bouillon powder which can also be substituted with veg stock powder or fresh veg or non veg stock. This can served as a breakfast along with toasted bread or garlic bread and also an evening drink.
1 Tbsp Olive oil
1 Tbsp Garlic, finely chopped
1/4 Cup Finely chopped Carrots
1/4 Cup Finely chopped Cabbage
1 Cup Mushroom, chopped
3 Cups Water
1 Tsp Chicken bouillon powder
Salt to taste
1/4 Tsp Pepper powder
1 Tsp Soya sauce
1 Tsp Red chilli sauce
1 Tsp Corn flour
Spring onion leaves, finely chopped
Heat oil in a pan and add finely chopped garlic.
Fry and add finely chopped carrots and cabbage.
Saute it for a minute and add chopped mushrooms.
Add chicken bouillon powder along with 3 cups of water and salt.
Cook till the veggies gets cooked and add soya sauce followed by red chilli sauce.
Boil it for couple of minutes.
Meanwhile, mix cornflour and 3 tbsp water in a small bowl.
Add it to the soup and boil it for some more time until the soup thickens.
Add pepper powder to the soup and garnish with chopped spring onion leaves.
Serving Options :
Serve hot with toasted bread or garlic bread.