Spicy green soup with mushrooms in soy
Course: SoupCuisine: Medittarenean
Servings
10
Preparation
20
minutesCooking time
30
minutesTotal time
50
minutesA green soup. A creamy soep. Soft. Spicy. Deep taste. Interesting taste. New taste sensations. You need to do some cutting chores. You need to stir a bit. But my goodness, the goodness that falls upon you after a while
Ingredients
2 Onions
2 leeks
6 stems celery
400 gram spinach
4 cloves garlic
1 bouquet flat parsley and cilantro.
250 gram mushrooms
1 table spoon black sesame seed
50 ml soy sauce
0,5 table spoon pul biber
2 vegetable broth
salt and pepper
150 ml tahina
olive oil
Cooking time
- Cut the onions and leeks into coarse pieces and fry them in the olive oil in a soup pot. Little brown, nice and soft. Could take as long as 10 minutes. Then add the chopped celery. When this is all nice and soft and brown and nothing raw anymore, add 1.5 liters of water and the vegetable stock tablets. And the spinach. Now let everything simmer for fifteen minutes.
- Puree the soup with a hand blender. Add the tahina and stir well or beat with a whisk. Now it’s up to you to determine whether the soup is too thin or too thick. Add more liquid or more tahina as needed.
- Cut the chestnut mushrooms into small pieces and fry them well in a frying pan. They should really get a brown exterior from baking them well. When they are all well fried, add a dash of soy sauce. And some pul biber. Stir well.
- Serve with the mushrooms and some black sesame seeds for garnish.
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