Dietary mushroom soup of champignons

To simplify and speed up the cooking process as much as possible, let's start by preparing the ingredients necessary for a diet soup. Broccoli is washed with running water so that it gets everywhere and rinses the head from all sides. We dry it on the grill or put it on a towel, and cut it. We try to leave the inflorescences smooth and beautiful, the size is one bite, and we cut the remaining stems smaller.

The best mushroom option for this soup is champignons. They are available in any supermarket or market, delicious and absolutely safe. We wash and dry the champignons, then cut them into plates so that the cut turns out to be in the shape of a mushroom. So they will look the most beautiful in the finished soup.

Onions, garlic and carrots are cleaned, washed, dried and cut as small as possible. With celery stalks, we do the same way, mine and cut.

When all the products are prepared, you can start cooking soup without being distracted by anything. In a saucepan with a thick bottom, heat rapeseed oil (we can replace it with any other vegetable oil), add mushrooms and simmer over medium heat. The process takes about 4-6 minutes, at the end we add soy sauce, mix and put the mushrooms from the pan on a plate.

Simultaneously load onions, carrots, broccoli stalks, celery and garlic into the pan. Mix with a spatula, add vegetable broth and water. After boiling, reduce the heat to a light boiling stage and cook for 20 minutes until the vegetables become soft.

As soon as the vegetables are ready, chop the contents of the pan in a pore using a blender. Add mushrooms and broccoli inflorescences to the soup, cook until the latter are soft, about 7 minutes. At the end, add lemon juice, mix and turn off. The soup should be served hot immediately after cooking or after holding it for 10 minutes under the lid, for a slight cooling.

Bon appetit! Beautiful figure!