Vegetable mushroom soup recipe

Vegetable mushroom soup recipe 100 calories (1 serving)

 

Ingredients:

1 tsp olive oil

1 garlic clove, pressed or finely minced

1/4 red onion, diced small

1/2 cup reduced sodium vegetable broth

1 cup water

2 oz mushrooms trimmed and thinly sliced

1/2 cup broccoli floret

1/2 cup zucchini, diced into bite-sized pieces

1 tsp reduced sodium soy sauce

1/8 tsp dried thyme

1/8 tsp dried oregano

1/8 tsp salt, or to taste

1/8 tsp freshly ground black pepper, or to taste

1 bay leave

 

Preparation:

Heat olive oil in a large pot over medium heat.

Add garlic, onions and saute for about 4 minutes, or until onion begins to soften, stir intermittently.

 

Add the broth, water, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leave. Bring to a boil, lower the heat, and simmer for 10 to 15 minutes or until mushrooms and vegetables have softened. Taste the soup and adjust the salt and seasoning levels. Remove bay leave and serve immediately