Summer mix soup with mushrooms

Summer Vegetable and Mushroom Soup: A Quick and Delicious Vegan Delight

Who doesn't love a warm and comforting soup, especially on hot summer days? This summer vegetable and mushroom soup recipe is a perfect choice to bring a touch of freshness to your plate without spending hours in the kitchen. It's a simple, flavorful soup that cooks quickly and is ideal for days when you want something light yet nourishing.

Total preparation time: 30 minutes
Cooking time: 15-20 minutes
Servings: 4

Basic ingredients:

- 1 bag of frozen summer vegetable mix (approximately 400g)
- 5 large champignon mushrooms
- 1 medium onion
- 1 cup of diced bell pepper (approximately 100g)
- 50 ml sunflower oil or olive oil
- 2.5 liters of water
- Salt, to taste
- 1/2 teaspoon allspice (optional)
- Fresh herbs (parsley and lovage) for garnish

Step by Step: Preparing the Soup

1. Preparing the ingredients: Start by cleaning and washing the mushrooms, then chop them into small pieces. Finely chop the onion and dice the bell pepper. If using frozen bell pepper, make sure it is thawed before use.

2. Boiling the water: In a large pot, add the 2.5 liters of water and bring it to a boil. It’s important to have enough water to make a tasty and salty soup.

3. Adding the vegetable mix: Once the water starts to boil, add the contents of the bag with the summer vegetable mix. This usually includes a mix of frozen vegetables that may contain carrots, peas, green beans, and other seasonal vegetables. Let them boil for 5-7 minutes to soften slightly.

4. Preparing the mushrooms: In a skillet, heat the oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the mushrooms and bell pepper, stirring constantly. Sauté the mixture for 5 minutes until the mushrooms release their juices and become tender.

5. Combining the ingredients: After the mushrooms are ready, transfer the mixture from the skillet to the pot with the soup. Stir well and let everything simmer together for 10-15 minutes. This will allow the flavors to blend perfectly.

6. Seasoning the soup: Adjust the soup with salt, add allspice if using, and then turn off the heat. Add the finely chopped fresh herbs, which will add extra freshness and color.

7. Serving: The soup is ready to be served! You can add a spoonful of sour cream or a drizzle of olive oil on top for extra flavor. A slice of toasted bread on the side will make the meal even more enjoyable.

Practical tips:

- If you want to enrich the soup with protein, you can also add some cubed tofu or cooked chickpeas.
- Instead of allspice, you can experiment with other spices like thyme or basil, which pair very well with vegetables.
- The soup can be stored in the refrigerator for 2-3 days, and the flavor gets even better the next day.

Nutritional benefits:

This soup is rich in vegetables, making it an excellent source of vitamins and minerals. The vegetables in the summer mix provide fiber, which aids digestion and keeps you feeling full. Allspice, used in moderation, has anti-inflammatory and antioxidant properties.

Frequently asked questions:

- Can I use fresh vegetables instead of frozen? Absolutely! Using fresh vegetables will give the soup a more intense taste and aroma. Just make sure to cook them enough to soften.

- How can I turn this soup into a main dish? Add cooked pasta or rice to the soup, which will transform it into a heartier meal.

- Is this soup vegan? Yes, the recipe is completely vegan and suitable for fasting.

This summer vegetable and mushroom soup is not only a delicious choice but also a healthy option that you can add to your daily menu. It’s perfect for hot days but also for moments when you need comfort and warmth. Enjoy a delicious meal full of flavors and colors!

 Ingredients: 1 bag, summer mix, frozen from the supermarket, 1 onion, 5 large champignon mushrooms, frozen bell pepper, salt, allspice, 50 ml oil, 2.5 liters of water, parsley and green lovage.