You needn’t be a road warrior to enjoy my Mushroom and Parsley soup with a zing! Tastes fantastic and perfect for zapping those hay fever symptoms right out of your sinuses during summer. In the winter, this Asian inspired broth will warm your core and keep you feeling amazing!
Eat for lunch, dinner or even breakfast! This mushroom and parsley soup is Chinese style. Parsley is great for digestive health and this soup is more a broth so it’s nice and light but with the kick of chilli and garlic it clears your sinuses. Good for if you’ve been suffering with a cold or hay fever or just because you want a party in your mouth!
Big bunch of parsley, stalks removed and Finley chopped.
200g white mushrooms, sliced.
1 onion chopped.
1 garlic clove chopped.
1 pint of stock.
1 red chilli chopped.
1/2 star anise.
1/4 cinnamon stick.
2 tbsp soy sauce.
1/2 squeezed lemon.
How to make Lou’s mushroom and parsley soup with a zing:
🌶️Fry the onion in oil till translucent.
🌶️Add the mushrooms and continue to fry for a minute.
🌶️Add the star anise and cinnamon stick, garlic, parsley and the chilli.
🌶️Stir in the stock with the soy sauce.
🌶️Simmer gently for 10 minutes.
🌶️Add the lemon just before serving.
🌶️Slurp to your heart’s content.
Add the noodles of your choice to create a more substantial dish and stick it in a flask if you’re going to work or or just out for a long walk!
Best eaten fresh but will keep for up to 3 days in a sealed container kept refrigerated.
I hope you enjoy my mushroom and parsley soup with a zing. If you have any feedback please don’t hesitate to contact antlou [at] vanutopia.com and LIKE, FOLLOW, and SHARE our social media: Facebook; Instagram; Twitter and our YouTube channel.
Thanks for reading!