Vegetable And Mushroom Soup - A Step By Step Recipe With A Photo

Would you like to make a quick, healthy and simple soup for the whole family during fasting? Then this recipe is for you. It is also suitable for vegetarians, as well as for feeding children from 3 years old. At the same time, it is satisfying. Try it!

Cooking description:

There is nothing complicated in the instructions, so even a beginner can handle it. Ingredients can be replaced, removed or added. Everything according to your taste preferences. Until then, write down for yourself how to make vegetable and mushroom soup. The composition includes celery, cabbage, carrots - everything is available and inexpensive.

Purpose: For lunch / For dinner / For children / From 3 years old

Main ingredient: Vegetables / Cabbage / Mushrooms / Champignons

Dish: Soups

Diet: Lenten meals / Vegetarian food

Ingredients:

• Carrots - 2 Pieces
• Celery stalk - 1 Piece
• Onions - 1 Piece
• White cabbage - 500 Grams
• Champignons - 200-300 Grams
• Vegetable oil - 2 Tbsp. spoons
• Salt - To taste
• Tomato - 2 Pieces
• Garlic - 2 Cloves
• Oregano - To taste
• Vegetable broth - 2 Liters
• Canned corn - 50 grams

Servings: 4

How to make Vegetable and Mushroom Soup

1. Prepare the ingredients. Chop the cabbage thinly. Cut the onion into half rings or quarters. Chop the carrots into circles. Slice the mushrooms and celery thinly. 2. Heat the oil in a saucepan. Add carrots to it. Fry it for 2 minutes. Then add the celery. Cook for 1 minute. 3. Next, pour in 2/3 cup vegetable broth. 4. Then add cabbage, onions and mushrooms. Cook everything together for 1 minute. 5. Next, send chopped tomatoes and chopped garlic. Pour in the rest of the broth. Cook vegetables until soft. Add salt and oregano. 6. Add corn 3 minutes before cooking. The soup is ready! Enjoy your meal!