Mushroom Soup with Cottage Cheese and Tomato Paste
A hearty, creamy mushroom soup with a tangy twist from cottage cheese and tomato paste, finished with fresh herbs and a hint of green chili.
- Total time
- 35 min
- Servings
- 4
- Calories
- 180
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 sliced onion and 2 minced garlic cloves, cook until soft and golden, about 5 minutes.
Step 2
Add 500g sliced mushrooms and 1 chopped green chili. Cook until mushrooms release their liquid and start to brown, about 8 minutes.
Step 3
Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly and smells sweet.
Step 4
Pour in 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes until mushrooms are tender.
Step 5
Remove from heat. Stir in 200g cottage cheese until just combined, leaving some lumps for texture.
Step 6
Season with salt and black pepper to taste. Ladle into bowls and garnish with 1/4 cup chopped fresh parsley.
Step 7
Serve hot, optionally with a dollop of extra cottage cheese or a swirl of cream.
Tools you’ll need
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
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