Clear Soup with Spinach and Mushrooms
by Tarla Dalal
Added to 167 cookbooks
This recipe has been viewed 41658 times
Sautéed spinach and mushrooms come as an exciting twist to clear vegetable stock, which is perked up with peppy soya sauce and ground black pepper, but the most adventurous touch to this recipe is the topping of roasted sesame seeds, which transforms comforting vegetable stock into a snazzy soup whose flavour lingers on your taste buds.
Add the sesame seeds to the Clear Soup with Spinach and Mushrooms just before serving, to retain its crispness.
Enjoy this light and peppy soup with starters like Creamed Corn Cake and Spring Onion Parcels .
- Heat the oil in a deep non-stick pan, add the garlic and sauté on a high flame for a few seconds.
- Add the spinach and mushrooms and sauté on a high flame for 1 minute.
- Add the clear vegetable stock, soya sauce, salt and pepper, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve immediately topped with sesame seeds.
Nutrient values per serving
|Vitamin A||750.8 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||16.9 mg|
|Folic Acid||18.4 mcg|
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