Vegan Mushroom Soup

Ingredients

• 300 g button mushrooms, sliced
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp ground coriander
• 1 tbsp oil
• 750 ml water or vegetable stock
• 1 tsp salt
• 2 tbsp fresh coriander leaves

Preparation

1. Heat oil, crackle cumin seeds, add onion and soften until translucent.
2. Stir in turmeric and coriander; add tomato puree and cook briefly.
3. Add mushrooms and salt; cook until they release moisture.
4. Pour in water or stock and simmer 12–15 minutes until mushrooms are tender.
5. Adjust consistency and seasoning; finish with chopped coriander.
6. Serve hot as one bowl.