Clear Mushroom Soup

Ingredients

• 1 onion
• 3 Garlic cloves
• 2 carrots
• 200 g mushrooms
• 400 g kale
• 4 tbsp olive oil
• 1 l vegetable broth
• Salt
• Pepper
• chili flakes
• 1 Handful Parsley (5 g)
• 4 tbsp mixed seeds (15 g; e.g., pumpkin seeds, sunflower seeds)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Peel and finely dice the carrots. Clean the mushrooms and slice them thinly. Wash the kale, remove the stems, and chop it into small pieces.

2. 2.

   Heat 2 tbsp oil in a pot. Sauté the onion, garlic, and vegetable cubes for 4–5 minutes over medium heat. Add the mushrooms and kale, stirring occasionally, and cook for about 5 more minutes. Pour in the broth, bring to a boil, then simmer gently for about 10 minutes. Season with salt, pepper, and chili flakes.

3. 3.

   While the soup simmers, wash, dry, and chop the parsley. Toast the seeds in a hot pan without oil over medium heat for 3 minutes.

4. 4.

   Serve the clear mushroom soup in bowls or shallow plates, sprinkle with parsley and toasted seeds, drizzle with remaining olive oil, and season with additional chili flakes if desired.