The spices that we are going to use are ginger, curry, cumin, paprika and turmeric, whose mixture of flavors will take you to India. You can serve the soup with naan bread or with basmati rice.
200 grams of oyster mushrooms or champignons
2 tablespoons of oil
1 tablespoon of wheat flour
1 piece of fresh ginger grated
1 teaspoon curry powder
3 tablespoons of tomato sauce
½ teaspoon of cumin
½ teaspoon of salt
½ teaspoon turmeric
4 cups of vegetable broth
½ teaspoon of paprika
2 tablespoons fresh coriander
Prepare the ingredients to start making the spiced vegetable soup. To do this, cut the potato, mushrooms and eggplant into thick cubes and julienne the onion.
In a pot, heat the oil over medium heat and add the aubergine, onion, mushrooms and potatoes and cook the vegetables for 5 minutes.
Add the flour, curry, cumin, turmeric, ginger, paprika and tomato, stir well, cook the stew for a minute and pour the broth inside. To make your own vegetable broth, don't miss the recipe for homemade vegetable broth.
Bring the broth to a boil and simmer for 5 minutes. Next, lower the heat to medium-low, cover the pot and cook the vegetable and mushroom soup for 20 minutes, or until the potatoes are soft.
Serve the Mushroom Vegetable Soup with a dash of fresh coriander on top accompanied with basmati rice or naan bread. Visit my blog, Vegspiration, and expand your menu with my vegan recipes.