How to cook hot coconut mushroom shorba soup for winter

How to make coconut mushroom shorba soup

Ingredient:

300 grams of mushrooms

2 onions, chopped

250 grams of grated carrots

4 cloves garlic (optional)

75 grams of shredded coconut

15 grams butter

250ml white sauce

375ml water

Pepper to taste

Salt to taste

Making:

First, wash the mushrooms and cut them into bite-sized pieces.

Then, crush the garlic and mix with the chopped onion.

Now heat the butter in a pan over medium heat, let it melt then you can add the onions and garlic. Saute all the ingredients for at least two minutes.

Add mushrooms and carrots along with shredded coconut and three cups of water, let mixture boil for one minute.

Using a hand blender, puree the mixture and strain the soup.

Add salt and let the mixture boil for at least 12 minutes.

Finally, add white sauce and pepper, mix well and serve hot.

Benefits of coconut mushroom shorba soup

Low in calories and rich in vitamin D, mushrooms are a great addition to many diets, especially for those trying to lose weight.

According to a study conducted by the Department of Nutritional Sciences at the University at Buffalo, regular consumption of mushrooms is beneficial for weight control and immune function.

In addition, the addition of coconut and carrots to the dish also provides vitamins and fiber, further increasing the nutritional value of this soup.