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Shiitake Mushrooms and Vegetables Soup

QUICK FACTS

  PREPARATION TIME
5 min (for 6 serves)

 
  COOKING TIME
10 min (for 6 serves)
  SOUP
Vegetable
 

SUMMARY

 

Hearty soup with shiitake mushrooms and mixed vegetables, a great starter to any meal. This low-fat, fibre-rich soup recipe really satisfies, with only 100 kcalories per serve. Easy, delicious and healthy meal in just 15 minutes!

INGREDIENTS

333 g
  Homemade Vegetable Stock
0.33 cup (57 g)
  Fresh Shiitake Mushrooms, sliced
25 g
  Carrot, cut into strips
25 g
  Sweetcorn Kernels, boiled and drained
0.33 cup (32 g)
  Cabbage, shredded
0.08 cup (9 g)
  Shallots, chopped
1.00 clove (3 g)
  Garlic, minced
1 g
  Sea Salt
0 g
  Splenda, Sugar Blend
1 g
  Black Pepper, ground
0.33 teaspoon (2 g)
  Olive Oil
0.17 cup (42 g)
  Water
2 g
  Cornstarch
17 g
  Onion Leeks, thinly sliced
 

METHOD

1. Start by heating your broth and bringing it to a boil.

2. Heat the oil in a pot. Over medium-low heat, stir-fry the garlic and shallots until softened about 3 minutes.

3. Add the mushrooms, carrot and corn into the pot with garlic and shallot. Turn up the heat and cook for a minute.

4. Pour in the boiling broth. Season with salt, sugar and pepper to taste.

5. Allow the mixture to start to boil. Pour in the starch solution (cornstarch diluted in water). Add cabbage and let boil for a minute or until thickened a bit. Taste the soup once more and adjust the seasonings, as needed.

6. Ladle in soup bowls then top with onion leeks.

7. Serve hot.

  NUTRITIONAL PANEL
Per Serve
Energy:
430.8 kJ  (103.0 kcal)
Protein:
5.0 g
Total Fat:
1.0 g
-Saturated:
0.2 g
-Mono-Unsaturated:
0.1 g
-Poly-Unsaturated:
0.2 g
Total Carbs:
14.9 g
-Complex Carbs:
8.6 g
-Sugar:
2.8 g
Fibre:
7.2 g
Water:
240.6 mL
Alcohol:
0.0 g
Cholesterol:
0.0 mg
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