Who else is always ready for a warm bowl of soup filled with vegetables? Hi there, fellow soup lover!
This vegetable soup made with Oyster mushrooms, green peas and sweet corn is a family favorite here. By favorite, I mean the weekly-twice-for-dinner kinds. And this is irrespective of the season, I’m not even kidding!
It’s a simple and hassle-free recipe, requiring minimal ingredients. Sometimes I include other vegetables along, such as edamame, carrots, Bok choy and switch oyster mushrooms with shiitake, button, or Portobello mushrooms. They all go really well in this soup.
For the stock, I prefer adding bouillon cubes; here I have used plant-based and gluten-free veggie stock cubes, which is my favorite, because they add so much flavor to the soup.
Recipe
Ingredients
Equipment
Method
- Heat olive oil over medium heat. Add garlic and sauté until golden.
- Add the bouillon cube, break it up, and cook lightly.
- Add frozen peas, sweet corn, and chopped onion. Sauté for a few minutes, then add water, salt, black pepper, and dark soy sauce. Stir well, cover, and cook until the veggies are tender and the water begins to boil.
- Add chopped mushrooms, stir, and cook for another few minutes until the mushrooms are tender.
- Garnish with chopped coriander leaves and serve immediately. Enjoy!
Still hungry?
If you tried this recipe, let me know how you liked it by leaving a comment below or tagging a picture of your preparation on Instagram @swaadista
Happy cooking, happy eating!
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