Mushroom Soup with Cottage Cheese and Tomato Paste

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.