MACROBIOTIC MUSHROOM BROTH
A vegan version of the traditional Portuguese chicken soup.
Ingredients:
– 150 to 200g pleurotus mushrooms
– 1 onion
– 1 clove of garlic
– 1 carrot
– pasta (I used semi-integral elbow pasta)
– Olive oil q.b
– Sea salt to taste
– drops of lemon juice
– mint to taste
1. Grate the carrot, finely chop the onion and garlic, and wash and shred the mushrooms.
2. Place the onion in the pan and saute with a dash of olive oil for a few minutes until it starts to brown and add a pinch of sea salt.
3. Add the grated carrot, the mushrooms and the chopped garlic and cook for a few minutes. Add water until you make as much soup as you want and bring to a boil.
4. Add the pasta, salt and simmer for about 10 minutes.
5. Season with a few drops of lemon and, with the heat turned off, add 3 stalks of mint and let stand.
Hello everyone, welcome to the evagoodlife channel, where practical macrobiotic recipes are shared, with no animal products or refined sugars. In a way of living aligned with nature and that helps us make good choices for the body, the mind and the planet we live on.
Today I bring you a vegan version of a soup that is quite popular in Portugal! I’m talking about Chicken Soup, but this one will be made with mushrooms!
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I hope you enjoyed this recipe and that it will be useful for you at home!
A practical, easy soup with few ingredients and still nutritious!
Please know that we release the recipes on Thursdays in Portuguese and Sundays in English.
Thank you very much for being there, kisses and evagoodlife (have a good life)!
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