Hey everyone and welcome back to my blog!
Recently, I have been trying to include broader array of foods in my diet on a daily basis. While trying(I am literally trying) to keep my stress levels in moderation, my diet is more focused towards reducing foods that in high proportions lead to gut inflammation. Stress with a sluggish gut is a perfect recipe for irritable moods that also shows up on our skin. Acne lesions that are not associated with hormones are often mistaken and we don’t try to figure out if it’s our food and wrong diet that may be leading to the problem. While I advocate healthy skincare regimes, it would only seem ditsy if I don’t encourage a good diet to fight inflammation, provide antioxidant support and good wellbeing.
I never really had a specific routine or dietary choices for lunch and dinners but now I focus on high water content, bit of protein and fiber with easy soluble carbohydrates, especially for dinners.
If you are trying to improve your dietary choices, I strongly recommend taking it slow because our digestive system has a brain of it’s own, exactly like our skin. It may not take up sudden drastic changes easily and that’s why overhauling entire diet may be not right for you.
For a fresher approach towards a healthier way of living without compromising too much, start with today’s soup recipe that doesn’t give up on taste and brings a chance to try newer ingredients, if you aren’t eating them already.
ORIENTAL INSPIRED HEARTY MUSHROOM SOUP RECIPE- TEMPLE MOOD
Soups are quite essential part of a diet in the South Asian cuisine and I highly respect the eating freshly cooked food part of their ideology. While trying out different soups that I can add to my regular cooking recipes, I wanted to replicate Oriental soups—they are comforting, healthy and the traditional recipes are to drool for. However, they take lot of precision, time and patience, which is hard if you have many things to do in a single day. So, to feel a little closer by stealing some of their ingredients, I created my version featuring vegetables and cutting down on carbohydrates by skipping the noodles( although I love ramen noodles) with a hint of spice and reducing the cooking time.
It is easy, cooks in 20 minutes from prepping to serving time, doesn’t require many complicated ingredients and goes down well with most palates. The balance of warmth from the fresh and dried spices with mellow flavour of the vegetables, the end dish is very soothing to taste and nourishing at the same time.
Mushrooms are high in water content and rich in vegan Vitamin D and are very low in calories. Brocolli is one the abundant vegetarian source of Calcium while Carrots are high in Vitamin A. All the ingredients used in this soup have anti-inflammatory and antioxidant effects on our body.
Spices like black pepper and red chilli flakes induce digestion when used in low percentages that again helps with keeping the metabolism going.
You can even serve this soup to the guests as a starter without the worry of they may finding it too bland and boring.
Let’s get started!
INGREDIENTS: (Serves-3) (Cooking Time-20 minutes)
1 liter boiling water
1 Maggi Chicken Cube/1 tsp Chicken stock powder/2 tsps Chicken stock concentrate (use as per availability and preference. Check the package for usage recommendations)
1/2 tsp Light Soy Sauce (Can also use Bragg’s Liquid Aminos/Tamari Sauce)
1 Medium Carrot (washed, peeled and sliced)
8-9 Medium Sized Button Mushrooms White/Brown (diced, I like the meaty texture from diced mushrooms than slicing them)
70 gms Broccoli (washed and cut into florets)
1 Spring Onion/Scallion (white part, finely chopped)
1/2 Medium Green Pepper/Capsicum (finely chopped)
2 Garlic Cloves (finely chopped)
1 1/2 inch Fresh Ginger (finely chopped)
1/2-3/4 tsp Olive Oil (not extra virgin)
1/2 tsp Coarse Black/Green Peppercorns (freshly ground)
1/2 tsp Red Chilli Flakes
1/4 tsp Dried Oregano
Pink Himalayan Salt to taste (add if needed)
1 1/2 tbsp Cornstarch
3 tbsp Water
Freshly Chopped Coriander
Finely chopped Scallion (green stalk)
In a saucepan or pot, bring a liter of water to boil. When it starts boiling, add chicken stock and reduce the flame. While the flame is low, add soy sauce and sliced carrots. Let the broth simmer until you carry on prepping the rest of the soup.
Place a frying pan on medium heat, add oil and let it warm up. Do not let the oil to burn, especially if you are using olive oil. Once you feel the oil has heated enough(about a minute) add chopped ginger and garlic and saute until their pungent scent dissipates. Now, add chopped mushrooms and broccoli and stir well. Cook for 5-7 minutes so everything gets a slightly caramelised finish but not burnt. Finally add chopped capsium and scallion. Stir and cook for further 2 minutes.
Add the sautéed mixture to the simmering broth. By this time, the carrots will be almost cooked. Nothing in this soup should taste raw or mushy. This is also the time when you add your spices— black pepper, red chilli flakes and oregano. The reason for adding them towards the end is because we need warmth, not heat. The more soup will be on the flame, the flavours will intensify and we do not want a fiery soup. It’s all about mellow flavours mingling. Finish the dish with cornstarch mixture(make sure there are no lumps) to slightly thicken up the soup and give a smooth consistency. Let it simmer on low with the spices for 4 minutes and take off the flame.
Also, oregano tastes really good with mushrooms and garlic, you can however use thyme instead or skip altogether.
Serve immediately with a dash of lime and freshly chopped coriander and stalk of the scallion(green part). Also, hand grind pink himalayan salt and black/green pepper in a mortar and pestle and serve in a dip bowl, just in case if someone loves their soup with bit more salt.
NOTE: Different brands of Chicken broth/stock/Powder/concentrate have varied amounts of salt so I recommend adding salt towards the end of the recipe after having a quick taste
If you do try this recipe, them don’t forget to tag me on Instagram, @thecontentlounge
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