This easy vegan cream of mushroom soup is rich, savory, and packed with mushroom flavor, plus 14g protein per serving! Made with simple ingredients and ready in just 30 minutes. Perfect with crusty bread for dipping! With a side of whole grain bread – 18g Protein. (gluten-free, soy-free with easy nut-free option)

This recipe was originally posted March 6, 2013. It has been updated with modified recipe, pictures and video.

This cream of mushroom soup is a recipe that my friend Somer McCowan shared on my site over 10 years ago. Somer passed away from cancer months ago, and I’ve been thinking about her a lot, which got me thinking about this soup .

I tweaked Somer’s recipe a little bit, reducing the cashews, and changed a couple of the steps in the cooking method to make it simpler. 

The original recipe called for adding all of the stock to the mushroom mixture and boiling it and then blending some of that soup, but it’s not as easy when you have to transfer boiling liquid into a blender. So instead, I’m blending part of the cooked onion and mushroom mixture with the cashews and adding that back into the pan, then adding the remaining stock. 

This is just such a simple and delicious soup! You can change up the flavors to preference, deepen the flavors by adding some miso, add some fresh herbs for additional flavor, and some pepper flakes for a little bit of heat, if you like. If you don’t have wine, you can use balsamic vinegar instead.

Somer was just an amazing person, and her recipes were always incredible. When I was dealing with health issues, she pitched in with this recipe to help keep my blog going. She was just an absolute superwoman. She wrote for Forks Over Knives, co-hosted the Virtual Vegan Potluck, and was just the sweetest, most beautiful, compassionate person.

Somer’s cream of mushroom soup recipe is simple, yet it’s so creamy and flavorful with herbs and plenty of umami! She said, “I’d like to think if I was able to go to Richa’s house and bring her some lunch, that I’d bring her a big bowl of this soup. Feel better soon, girl.”

Why You’ll Love Cream of Mushroom Soup

• delicious, creamy soup with amazing herb and mushroom flavor
• easy to make in 30 minutes with simple ingredients
• gluten-free and soy-free with nut-free and oil-free options

Continue reading: Easy Cream of Mushroom Soup

The post Easy Cream of Mushroom Soup appeared first on Vegan Richa.

Cauliflower soup is one of the dishes that was underrated until we started having them for early dinners. It is not just a soup, it is a bowl of comfort, adding some goodness, flavors, spice, and a lot of nourishment. This recipe involves no fancy ingredients. Just cauliflower and a few other ingredients and in the blink of your eye, the soup is ready.

Cauliflower is the most humble vegetable, packed with nutrition. It is rich in vitamin C, high in fiber, and very low in calories. If you have a sensitive gut, this veggie soup is a go-to dish on your weekly menu. You can serve this delicious bowl with some toasted bread or bread sticks if you have them handy. The best part about this soup is, that it is very creamy, and no additional cream is required. So you can indulge in this yummy soup bowl with no guilt baggage.

About Cauliflower Soup

Cauliflower Soup is a simple and nutritious bowl made with basic pantry ingredients like onions, garlic, pepper, and milk. Cauliflower soup is a perfect dish if you are feeling under the weather, or if you are craving for something hot. This is a great way to add veggies to your diet, especially if you have picky eaters around you.

This soup goes well just plain, or you can season it up with some mixed herbs, a swirl of fresh cream, or croutons for the crunch. This recipe works best with other veggies like carrots and potatoes if you are looking for a variation. Also, you can spice it up a little with garam masala, giving the bowl of cauliflower soup an Indian twist.

The first time I made this soul-soothing bowl of soup, it was raining outside, and I was craving for something hot. I was in the mood for a light dinner and this soup came in handy. Luckily, I had a small bunch of cauliflower and immediately got into action to make this soup.

During my childhood, I never really relished soups. I had to force myself to complete one bowl. However, with time, I fell in love with soups, and no weekends are complete without soups.

Cauliflower Soup Ingredients

• Cauliflower florets - Cut the cauliflower into small florets. Soak them in warm water to remove the worms. Sauté them in oil until the raw smell is gone before pressure cooking them.
• Onion - I used pink onion. You can use white onions or whites of spring onions if that's readily available. It adds flavor to the soup.
• Garlic - I chopped and sautéed well. You can crush them as well.
• Milk - This gives additional creaminess and taste. You can skip this step if you are making it vegan.
• Pepper powder - I have used homemade pepper powder for this recipe. This is our spice ingredient. Use it generously. You can use freshly crushed pepper too.
• Mixed herbs - This lifts the flavor and the aroma of the soup.
• Cheese - Adds creaminess to the soup. It is optional.
• Cumin seeds - Balance the soup with its earthy essence.

Why This Recipe Works?

• Flavourful soup ready in 30 minutes
• Minimal ingredients yet nutritious
• Creamy texture without cream
• Can be customized to suit your taste buds
• Perfect for all age groups
• Vegan recipe and gut-friendly

Similar Recipes

• Carrot Soup
• Broccoli Soup
• Sweet Corn Soup
• Clear Soup
• Mushroom Soup

How to make Cauliflower Soup Step by Step

1.Cut cauliflower into small florets and measure it. Rinse it well and soak in warm water with salt. Drain water and keep it ready. In a pressure cooker heat oil - add jeera let it crackle, then add onion and garlic and sauté till onions turn transparent. Then add cauliflower and sauté till the raw smell of cauliflower leaves.

2.Then add pepper powder, oregano, required salt and sauté for few more mins

3.Add 1 and ¼ cups of water and pressure cook for 3 whistles in low medium flame. Cool down completely then using a hand blender grind it smoothly. You can use mixer too, in that case reserve the water part and then grind. Adjust salt at this stage.

4.Now add milk and let it to boil for 2 minutes then switch off and serve hot with a a sprinkle of pepper powder, oregano and a teaspoon of cheese.

Serve hot with a generous sprinkle of pepper powder.

Expert Tips

• Chop Evenly - Cut the cauliflower uniform to cook faster and blend smoothly.
• Sauté - Sauté the florets before pressure cooking them to avoid the raw smell.
• Don't overcrowd - Always cook in batches if you have a big cauliflower. Overcrowding leads to uneven cooking and there might be a compromise in taste.
• Blend in batches - Blend in batches if you are cooking in big quantities.
• Use the mixer jar - You can also blend the cauliflower in your mixer jar. Ensure the florets are cooled completely before grinding else use stick blender.
• Garnish - Garnish it well with a swirl of olive oil, grounded pepper, or sunflower seeds for a color variation. Roast the seeds slightly for the crunchiness.

Serving and Storage

Serve this cauliflower soup hot with some toasted croutons, and roasted seeds. You can garnish it with freshly ground pepper and drizzle fresh cream. Pair it well with garlic bread, buttered toast, bread sticks or soup sticks or a grilled cheese sandwich.

Cool the soup completely before storing it in the refrigerator. Store in an airtight container for up to 2 to 3 days. Reheat on the stovetop or microwave. Add little milk or water while reheating.

FAQS

1.Can I skip milk and make it completely dairy-free?

Yes, you can. You can add water, vegetable broth, or any plant-based milk.

2.Why does my soup taste bland?

Cauliflower has its own subtle flavor. Don't miss out adding salt, pepper, and seasonings mentioned. Check on the taste and add your spices accordingly before serving.

3.Can I add other veggies to this soup?

Yes! Potatoes, carrots, or even a small piece of pumpkin. You can blend it well with cauliflower and let it simmer until thick and creamy.

4.How do I make my soup thicker?

You can simmer it a bit longer than usual after blending. Or you can also add a boiled potato before blending. The starch in potatoes adds creaminess to the soup and its own flavors.

5.My soup is not smooth. What went wrong?

It would be because of undercooked florets or not blended enough. Ensure the veggies are cooked perfectly before blending. Blend in small batches if required.

If you have any more questions about this Cauliflower Soup Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Cauliflower Soup Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Cauliflower Soup Recipe

Cauliflower Soup is one of the dishes that was underrated until we started having them for early dinners. It is not just a soup, it is a bowl of comfort, adding some goodness, flavors, spice, and a lot of nourishment. This recipe involves no fancy ingredients. Just cauliflower and a few other ingredients and in the blink of your eye, the soup is ready.

Course Soup

Cuisine Indian

Keyword 30 mins recipes, Dinner recipe, lunch recipes, soup recipes, starter, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 100kcal

Author Sharmilee J

Ingredients

• 1 and ¼ cups cauliflower florets
• 2 tablespoon big onion
• 2 cloves garlic
• 1 and ½ cups water
• ¼ cup milk
• ½ teaspoon pepper powder
• ¼ teaspoon mixed herbs
• 2 teaspoon cheese
• salt to taste

To temper:

• 2 teaspoon oil
• ¼ teaspoon cumin seeds

Instructions

• Cut cauliflower into small florets and measure it. Rinse it well and soak in warm water with salt. Drain water and keep it ready.
• In a pressure cooker heat oil - add jeera let it crackle, then add onion and garlic and sauté till onions turn transparent.
• Then add cauliflower and sauté till the raw smell of cauliflower leaves.
• Then add pepper powder, oregano ,required salt and saute for few more mins.
• Add 1 and ¼ cups of water and pressure cook for 3 whistles in low medium flame.
• Cool down completely then using a hand blender grind it smoothly. You can use mixie too, in that case reserve the water part and then grind. Adjust salt at this stage.
• Now add milk and let it to boil for 2 minutes then switch off and serve hot with a a sprinkle of pepper powder, oregano and a teaspoon of cheese.
• Serve Cauliflower Soup hot with a generous sprinkle of pepper powder.

Notes

• Chop Evenly - Cut the cauliflower uniform to cook faster and blend smoothly.
• Sauté - Sauté the florets before pressure cooking them to avoid the raw smell.
• Don't overcrowd - Always cook in batches if you have a big cauliflower. Overcrowding leads to uneven cooking and there might be a compromise in taste.
• Blend in batches - Blend in batches if you are cooking in big quantities.
• Use the mixer jar - You can also blend the cauliflower in your mixer jar. Ensure the florets are cooled completely before grinding else use stick blender.
• Garnish - Garnish it well with a swirl of olive oil, grounded pepper, or sunflower seeds for a color variation. Roast the seeds slightly for the crunchiness.

Nutrition

Serving: 150ml | Calories: 100kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 73mg | Potassium: 278mg | Fiber: 2g | Sugar: 3g | Vitamin A: 312IU | Vitamin C: 32mg | Calcium: 102mg | Iron: 1mg

The post Cauliflower Soup Recipe appeared first on Sharmis Passions.

Smoky Moroccan harira soup with chickpeas, red lentils, and quinoa is a budget friendly, 1-pot meal! Bring crusty bread to dip. (21g protein, 21g fiber, 8 mg iron. Gluten-free, soy-free, nut-free. Oil-free option.)

This is such a hearty, delicious, and easy one-pot soup. Today, we’re converting pantry staples into a rich, deeply flavored, hearty, and satisfying harira. This Moroccan chickpea and lentil soup is budget-friendly, one-pot, meal prep-friendly, and packs 21 grams of protein and 21 grams of fiber per serving, and 8 mg Iron. It is cozy, and it tastes like it has been simmering all day, but it really only simmers for about 30 minutes!

Often, harira has either pasta or grains added in it. I am using quinoa in the soup along with the chickpeas and lentils. That makes the soup gluten-free. It is also nut-free and soy-free, if you use nut-free and/or soy-free non-dairy yogurt for the topping, or just skip the yogurt topping altogether. Harira is rich and hearty, even without it.

Serve this with a side of toasty bread, garlic bread, or pita bread, and topped with some creamy non-dairy yogurt and lemon juice. It’s also great over a baked potato or over roasted veggies.

This recipe is rich in folate, iron, potassium, and magnesium from the lentils. It also has vitamin C and lycopene from the tomato. It is very budget-friendly, about $6.50 to $7 for the whole pot!

Why You’ll Love Harira

• 1-pot soup packed with veggies, protein, fiber, and FLAVOR!
• easy to make with simple, budget-friendly ingredients
• flavors of cumin, smoked paprika, cinnamon, and black pepper paired with hearty chickpeas, lentils and quinoa
• naturally gluten-free, soy-free, and nut-free with an oil-free option

Continue reading: Moroccan Harira with Chickpeas and Lentils

The post Moroccan Harira with Chickpeas and Lentils appeared first on Vegan Richa.

Marry me white bean soup is a creamy, smoky soup with rich, Italian flavors. That tofu cashew hemp cream packs nutrition! (gluten-free with easy soy-free and nut-free options. 23g Protein, 13g fiber 7mg iron. 1-pot, 30 minutes. Freezer friendly and budget friendly!)

What if I told you that you could make an amazing, creamy, 1-pot soup that is also comforting and nutrient-dense? It is hearty, budget-friendly, easy, and packed with protein, fiber, and iron. It is also packed with amazing flavor and is ready within 30 minutes. It is also weeknight-friendly and uses mostly pantry staples. The whole pot only costs about $5 to $6 to make.

Marry me white bean soup is creamy, hearty, and nutrient-dense. There’s 23 grams protein, 13 grams fiber, 7 mg iron, and even more nutrients in a bowl of this marry me soup! There’s protein from the white beans, cashews, hemp seeds, tofu, and nutritional yeast, and fiber from the vegetables, greens, and white beans.

To make it more hearty, you can add red lentils to the soup while simmering in the stock. The lentils add even more protein and fiber! Or, you can double up on the white beans. 

The sun-dried tomato, smoked paprika, creamy texture, and garlicky flavors work really well with some pasta as well. You can also serve it with cheese toast or toasted sourdough, garlic bread, pita.

Why You’ll Love Marry Me White Bean Soup

• The flavor! We build the flavor by
  • 1. Toasting garlic and pepper flakes to infuse the oil
  • 2. Toasting the tomato paste and sun dried tomatoes to deepen the umami
  • 3. Using a combination of tofu hemp seeds and cashews for cream so that the cream has volume and hearty creamy flavor!
• 30-minute 1-pot meal, easy weeknight dinner using mostly pantry ingredients
• creamy, smoky, hearty soup with tons of Protein and Fiber in every bite
• Meal prep, freezer friendly.
• naturally gluten-free with easy soy-free and nut-free options

Continue reading: Marry Me White Bean Soup (23g Protein 1-Pot, 30 minutes)

The post Marry Me White Bean Soup (23g Protein 1-Pot, 30 minutes) appeared first on Vegan Richa.

I’ve made plenty of lentil soups, but this lentil potato soup is the one I keep coming back to. It always wins on flavor and nutrition, and I’ll tell you the simple techniques that make it unbelievably flavorful every time. Each serve packs 20g Protein 14g Fiber 8mg Iron (gluten-free, soy-free, nut-free)

This pot of lentil potato soup, including the toasted seed topping, has 75+ grams of protein, 56 grams of fiber, 24 milligrams of iron(8 per serve is 44% dv), about 700 milligrams of magnesium, 12 milligrams of zinc, plenty of omega fats, and lots of vitamins A and C, along with calcium.

This lentil soup has so much flavor from the way we build up the flavor profile and spices. It is hearty with plenty of veggies and kale, and then we level it up with a toasty seed topping that not only adds amazing texture but also boosts the nutrient profile of the soup.

The lentils bring protein, fiber, iron, and folate. Kale adds vitamins K, C, and A, along with calcium. Pumpkin seeds, hemp seeds, and sesame seeds bring magnesium, zinc, calcium, omegas, and even more protein. The potatoes add vitamin B6 and potassium, while the carrots contribute beta-carotene. This lentil soup is truly a powerhouse of nutrients.

To level up this lentil potato soup, 1. we first toast the garlic in the oil. Toasting the garlic releases its flavor into the oil, and then we add the onion. The onion stops the garlic from continuing to cook, so you get perfectly golden garlic without burning it. Next, we toast the tomato paste with the onion. This caramelizes the tomato paste and builds even more umami into the soup.

2. The flavors: we build layers of flavor with herbs and spices. I use oregano, but basil or thyme work just as well. 

Then, I make a quick harissa-style spice blend with ground coriander, cumin, onion powder, and smoked paprika. You can also use a prepared harissa blend, sumac, shawarma spice blend, baharat, curry powder, or Cajun seasoning. All of these work wonderfully here. I also add black pepper to deepen the flavor and add a gentle heat. 

These layers of herbs and spices create an incredibly flavorful broth for the lentils and potatoes to cook in.

3. The potatoes are added midway through cooking, so they become perfectly tender while still holding their shape. They soak up all of the delicious broth without falling apart. If you prefer a thicker soup, you can add the potatoes at the beginning, so they break down into the broth. 

Toward the end of cooking, we stir in plenty of kale to make the soup even more nutrient-dense. 

4. We make a quick toasted seed topping. This adds to much texture and flavor, it’s surprising and incredible! We use pumpkin seeds, hemp seeds, and sesame seeds. The seeds are toasted with lemon zest, which adds a bright, zesty flavor that pairs beautifully with their nutty richness. We finish the topping with Aleppo pepper flakes for a smoky, gentle heat. If you don’t have all three kinds of seeds, use one or two instead, but definitely make the topping!

Why You’ll Love Lentil Potato Soup

• nutrient-packed pot of soup with tons of amazing flavor
• easy to make with simple ingredients
• versatile! Use different spice blends and additions to change the flavor profile to preference.
• crunchy seed topping adds even more flavor, an incredible texture and nutrient boost
• naturally gluten-free, soy-free, and nut-free

Continue reading: Lentil Potato Soup with Crunchy Seed Topping

The post Lentil Potato Soup with Crunchy Seed Topping appeared first on Vegan Richa.

This easy jeera dal converts simple ingredients into incredible flavor! Red lentils cooked to creamy and scented with sizzling cumin, garlic, chili oil tadka. (gluten-free, soy-free, nut-free) 19 g fiber, 19 g protein!

Jeera means cumin, and dal means lentils. Together, they create a simple meal that doesn’t sacrifice flavor. This is a simple cumin-scented lentil soup that’s cozy and satisfying.

This is a simple recipe with everyday ingredients, but it makes such a delicious dal. It’s one of the simple, home-style dals that my mom used to make often.

I changed it up a little to make it slightly spicier and creamier with some non-dairy yogurt. If you cook the dal long enough, it becomes creamy on its own, so if you don’t want to add non-dairy yogurt, that works just as well.

We make this simple dal with red lentils (masoor dal), along with tomato and dried fenugreek leaves. While the lentils cook, we make an amazing tadka, which is a spiced oil with cumin seeds, green chili, and garlic. That tadka takes the dal to the next level!

This jeera dal is delicious served with your favorite Indian sides or sabzi! In the photo above, I’m serving it with my simple gobi aloo matar.

Why You’ll Love Jeera Dal

• easy to make with simple ingredients
• 30-minute recipe with tons of flavor
• while the lentils simmer, make the quick cumin spiced oil
• naturally gluten-free, soy-free, and nut-free

Continue reading: Jeera Dal (Indian Cumin-Scented Lentil Dahl)

The post Jeera Dal (Indian Cumin-Scented Lentil Dahl) appeared first on Vegan Richa.

Craving something rich and comforting? This Hyderabadi Mutton Marag is a flavorful, brothy soup with tender mutton, nutty flavors, and aromatic spices—perfect for chilly evenings.

A cold evening calls for a warm bowl of Mutton Marag, especially when there’s some crusty bread on the side. After all, what more could you possibly need? This Hyderabadi delicacy is a rich, brothy soup packed with nutty, garlicky flavours, while the mutton is cooked until wonderfully tender and falls right off the bone.

What makes this dish truly stand out is the way it’s made; pressure-cooked for tenderness, then slow-simmered for deep, layered flavors. A blend of almond and cashews gives the broth a silky texture, while whole spices bring in the classic warmth. Traditionally served as a starter at weddings and feasts, Mutton Marag is comfort food at its finest.

Pair it with naan, tandoori roti, or even just a hunk of crusty bread to soak up every last drop of that yummy flavorful broth. 

Mutton Marag Ingredients Overview

• Bone-in Mutton: The marrow infuses the broth with richness. You may use boneless mutton, but I highly recommend bone-in pieces for the best flavor
• Whole Spices: Cinnamon, cardamom, cloves, and bay leaves create complex flavors
• Nut Paste: Almond and cashew paste for a silky, creamy texture
• Herbs: Coriander and mint for freshness
• Lemon: A final squeeze adds brightness and tang

Frequently Asked Questions

Richa’s Top Tips

• Use Bone-in Mutton. This is the secret to achieving a ricer and more flavorful broth
• Pressure Cooking is the fastest way to get this soup on the table. It cuts down the cooking considerably and delivers mutton that is sooo tender and perfectly cooked
• Don’t skip on the final slow Simmer. It helps develops the full depth of flavor
• Don’t rush the onions. Sauté the onions until they turn light brown. This gives the marag a lovely depth of flavour without making the broth too dark.
• Adjust the consistency to your liking. Marag is meant to have a light, brothy consistency. If it gets too thick, simply add a little hot water and adjust the seasoning before serving.

Storage Tips

• Refrigerator: Let the mutton marag cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
• Freezer: Marag freezes well. Store it in freezer-safe containers in individual portions and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop until piping hot. If the marag has thickened in the fridge, add a splash of water while reheating and adjust the seasoning if needed.
• Make-ahead tip: The flavours develop beautifully as the marag sits, so you can make it a day ahead and reheat it before serving.

Serving Ideas

• Serve mutton marag hot as a soup or light main course, with plenty of the fragrant broth and tender pieces of mutton in every bowl.
• Pair it with naan, roomali roti, or paratha to soak up the rich, nutty broth.
• For a more substantial meal, serve it alongside steamed basmati rice or jeera rice.
• A side of sliced onions, lemon wedges and green chillies works beautifully if you enjoy a little extra freshness and heat.

Once a royal banquet dish, Mutton Marag has become a popular choice for celebrations and cozy nights. With its rich broth, tender meat, and aromatic spices, it’s sure to become a favorite in your kitchen!

Tried this recipe? Tag me on IG @my_foodstory and show me your delicious bowls of Mutton Marag! 🍲✨

Watch Make Mutton Marag Recipe Video

Print

Hyderabadi Mutton Marag | Mutton Soup

Brothy, nutty, and flavorful, you'll want to slurp on a bowl of this mutton marag cold winter evenings with a side of bread or naan.

Course Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 4 persons

Calories 528kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 2 tablespoons ghee
• 1 cinnamon stick
• 4 cloves
• 1 bayleaf
• 2 green cardamoms
• 1 ½ cups sliced onions 3 medium, approx. 250 gms
• 1 tablespoon ginger garlic paste
• ½ kg bone-in mutton 500 gms
• 2 ¼ teaspoons salt divided
• 5 cups + 2 tablespoons water divided
• 2 green chillies whole
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• ½ teaspoon cardamom powder
• 1 ½ teaspoons black pepper powder
• 4 tablespoons finely chopped coriander leaves divided
• 2 tablespoons chopped mint leaves
• 2 tablespoons almond paste
• 2 tablespoons cashew paste
• 1 tablespoon lemon juice

Instructions

• Heat ghee in pressure cooker, add whole spices, saute for a minute on low heat, add onions, saute for 3-4 minutes on medium heat till they turn light brown. Add green chillies, ginger garlic paste along with 2 tablespoons of water & saute for 2 minutes.
• Add mutton & 1 teaspoon of salt & saute for 5-6 minutes till the mutton gets coated with the aromatics and turns light golden.
• Add 2 tablespoons of coriander leaves, 1 ½ cup of water and close the lid of the pressure cooker. After 1 whistle, lower the heat and cook for 20 minutes. Let the pressure release on its own. At this stage, mutton should be cooked to tender but the meat should not fall off the bones as it may get too mushy.
• Open the pressure cooker and heat it on high. Add the spice powders, remaining 1 ¼ teaspoon of salt, almond and cashew paste, lemon juice, remaining 2 tablespoons of coriander leaves, mint leaves, remaining 2 ½ cup of water and mix everything well. Simmer for 20 minutes and serve.

Video

Notes

1. Bone-in mutton is best suited for this recipe as the bone & marrow renders a rich flavour to the soup. 
2. Water is added with ginger garlic paste to avoid it from getting burnt.
3. Pressure cooking mutton helps it get cooked faster vs cooking in a pot which may take double the time depending on the mutton.

Nutrition

Calories: 528kcal | Carbohydrates: 16g | Protein: 23g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 110mg | Sodium: 1479mg | Potassium: 482mg | Fiber: 4g | Sugar: 7g | Vitamin A: 145IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Hyderabadi Mutton Marag | Mutton Soup appeared first on My Food Story.

There may be hundreds of recipe for Vegetable Noodle Soup, but this version is one of the easiest you will ever make. This veg noodle soup recipe is loaded with vegetables, cooked in one single pot, and is so filling and comforting. Vegetable Noodle Soup When you are dieting having lots of soups really helps...

Read More

The post Vegetable Noodle Soup Recipe appeared first on Yummy Tummy.

Potato leek soup is also known as Potage Parmentier in France. This classic creamy soup is made with butter, garlic, potatoes, leeks, broth, and herbs. Add a drizzle of cream to finish the soup and make it even richer. In this blog post, learn how to make potato leek soup with step by step pictures...

Read More

The post Potato Leek Soup Recipe (Potage Parmentier) appeared first on Yummy Tummy.

Classic French Onion Soup is known as Soupe à l'Oignon in France is one of the country's most beloved dish of all time. Deep caramelised onions cooked in chicken stock, topped with toasted french bread, gruyere cheese and broiled to create rich and flavourful French onion soup. All you need is some patience and time...

Read More

The post French Onion Soup Recipe (Soupe à l'Oignon) appeared first on Yummy Tummy.

When you want to include a good amount of broccoli in your diet, then this healthy version of Broccoli Soup Recipe is the Answer. It is made with a handful of ingredients like broccoli, garlic, onions, milk, cornstarch and can be made from start to finish in less than 20 minutes. Broccoli Soup Broccoli soup...

Read More

The post Broccoli Soup Recipe appeared first on Yummy Tummy.