Mushroom Canja
A comforting vegan mushroom soup with carrot and pasta, quick and wholesome.
INGREDIENTS
- 200 g Canja pasta
- 1 Carrot
- 250 g Pleurotus mushrooms
- 250 g Brown mushrooms
- 1 Onion
- 4 cloves Garlic
- 1 leaf Bay leaf
- Salt, to taste
- Black pepper, to taste
INSTRUCTIONS
- 1 Dice the onion and garlic. Set aside.
- 2 Slice the mushrooms or break them apart, depending on the variety used. Set aside.
- 3 Grate the carrot. Set aside.
- 4 Sauté the diced onion together with the bay leaf.
- 5 Add the garlic and sauté for a few more minutes.
- 6 Stir in the carrot and cook for 5 minutes.
- 7 Add the mushrooms and let them reduce.
- 8 Add the pasta and cover with water.
- 9 Bring to the boil and cook the pasta according to the packet instructions.
- 10 Serve immediately.
