Who doesnt like a piping hot bowl of soup? I love having a bowl whether I am at a chinese restaurant or simply in a mood to eat light at home. When I was younger, the only soups I knew were the chicken sweet corn soup served at chinese restaurants & the tomato & chicken clear soup that my mum used to make out of maggi stock cubes procured from the gulf (which was just once a year – so our stock of stock (hehe) lasted not more than 4-5 months – the rest of the year was soupless…sigh!) Now with a book shelf well stocked with recipe books and even the local vegetable vendor stocking up on all kinds of ‘phoren’ sounding veggies, its not tough to dish out an exotic sounding (and tasting) soup at the drop of a hat. (Aint I using the words ‘stock’ way too many times today? Maybe I am being stalked by the stock! lol! PJ, ofcourse!)
Randomly flipping the internet for recipes is a very dangerous thing for me, cuz I just get into the mood to try out the recipe no matter what. Thankfully, this week, I had a vegetable basket full of odd veggies & I just googled for a soup recipe which could happily accomodate all of them & transform them into something nutritious so they didnt really land up in the trash bin.
Good ol’ Sanju baba (Sanjeev Kapoor) had a recipe for the right occasion – fridge clearance day!
Ingredients
- 12-15 button mushrooms you can use as many as 40 mushrooms as per the original recipe
- 1 medium onion
- 4 celery stalks roughly chopped
- 4 cloves garlic
- 1 tsp pepper powder
- 1/8 tsp nutmeg powder
- 4 cups vegetable stock or stock made out of 2 maggi veg stock cubes+4 cups of water
- 1/2 cup cream Optional
- 2 tbsps worcestershire sauce – I skipped this
Instructions
- Heat oil in a pan. Add mushrooms, celery and garlic and sauté for two to three minutes. Reserve 1-2 sauted mushroom for decorating.
- Add half the stock and cook for two to three minutes. Switch off, blend the vegetables in a blender until smooth.
- Put the blended mixture in the pan and add the remaining stock, Worcestershire sauce and grated nutmeg.
- Bring to a boil and season the soup with salt and black pepper powder. Stir in cream and mix well.
- Garnish with celery leaves and a slice of mushroom & serve hot
Nutrition
Nutrition Facts
Mushroom, Garlic & Celery Soup
Amount per Serving
Calories
943
% Daily Value*
Fat
70
g
108
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
34
mg
11
%
Sodium
40346
mg
1754
%
Potassium
360
mg
10
%
Carbohydrates
56
g
19
%
Fiber
6
g
25
%
Sugar
21
g
23
%
Protein
15
g
30
%
Vitamin A
671
IU
13
%
Vitamin C
6
mg
7
%
Calcium
45
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
The nutritional values are only indicative.
Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
I made this today Shireen!! The family loved it…:D
Great to hear that May!! Sanjeev Kapoor takes all the credit, we loved it too 🙂
I made the soup for dinner tonight. I love Sanjeev Kapoor's recipes too. I didn't add the worcestershire sauce and I added a a cup of milk instead of the cream.
Delicious with coconut milk as well.
@Unknown: thanks for your feedback 🙂