Lenten mushroom soup with vegetables

Lenten Mushroom Soup with Vegetables

I propose a delicious recipe for lentil soup that combines the fresh flavors of vegetables with the savory texture of dew mushrooms. This soup will not only warm your soul but also bring a touch of joy to your fasting days. Whether you are vegetarian or simply want to diversify your diet, this simple and quick recipe is perfect for you. Let's get started!

Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Servings: 4

Necessary ingredients:
- 2-3 green onions
- 1 red bell pepper
- 3 tablespoons sunflower oil
- 150 g frozen carrot cubes
- 250 g frozen dew mushrooms
- 1 liter of still water
- 2 tablespoons tomato paste
- Salt and pepper to taste
- Fresh herbs (dill, parsley)

Preparing the soup:

1. Preparing the vegetables: Start by cleaning and washing the green onions and red bell pepper. Slice the onion into rings and the pepper into cubes. These vegetables will bring a fresh taste and an unmistakable aroma to your soup.

2. Sautéing the vegetables: In a pot, add the 3 tablespoons of sunflower oil and heat it over medium heat. Add the sliced onion and pepper and let them sauté for about 5 minutes, stirring occasionally, until they become slightly translucent. This will create a flavorful base for your soup.

3. Adding the carrots and mushrooms: Once the vegetables are lightly sautéed, add the frozen carrot cubes and frozen dew mushrooms. The latter are an excellent choice as they bring a pleasant texture and rich flavor. Mix well to combine the ingredients.

4. Boiling the soup: Pour 1 liter of still water into the pot, add salt and pepper to taste, then let everything boil over medium heat for 30 minutes. This boiling time will allow the flavors to blend perfectly.

5. Finalizing the soup: After 30 minutes, check the carrots; if they are cooked, add the 2 tablespoons of tomato paste and the freshly chopped herbs. These will add a note of freshness and color to your soup. Turn off the heat, cover the pot, and let the soup rest for 5-10 minutes. This step will help the flavors meld and become more intense.

6. Serving: Portion the soup into bowls and serve it hot. You can add a drizzle of olive oil or a few fresh parsley leaves to each serving for an extra burst of flavor. It is an excellent choice for cool days or for moments when you want to treat yourself to a healthy dish.

Practical tips:
- You can vary the recipe by adding seasonal vegetables like zucchini or cabbage. These will add a different taste and new texture.
- If you prefer a spicier soup, you can add a finely chopped hot pepper or spices like chili powder.
- Lenten mushroom soup pairs perfectly with a slice of fresh whole-grain bread or crunchy croutons.

Nutritional benefits:
This soup is a healthy choice, rich in vitamins and fiber due to the vegetables used. Mushrooms are an excellent source of plant-based protein, and carrots provide a significant amount of beta-carotene, beneficial for eye health.

Frequently asked questions:
1. Can I use fresh mushrooms instead of frozen mushrooms?
Sure! Fresh mushrooms will add a richer taste and texture to the soup. Make sure to clean them well before adding.

2. How long can the soup be kept in the refrigerator?
The lentil soup can be kept in the refrigerator for 3-4 days. Make sure to store it in airtight containers.

3. How can I enhance the flavor of the soup?
You can add spices like thyme or basil to intensify the flavor. Also, a squeeze of lemon juice at the end can add a note of freshness.

This lentil mushroom soup with vegetables is more than just a simple meal; it is a warm embrace on cool days and a healthy choice for a balanced diet. Whether you enjoy it alone or with loved ones, I assure you that each spoonful will be a celebration of flavors. Enjoy your meal!