Mushroom, Spinach N Tomato Soup

Mushrooms have been used for thousands of years both as food and for medicinal purposes. They are often classified as a vegetable or a herb, but they are actually fungi.Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke.Mushrooms are a rich source of riboflavin, niacin, and selenium.The latest findings show that white button mushrooms can reduce the risk of breast cancer and prostate cancer. An extract of white button mushrooms decreased cell proliferation and decreased tumor size in a dose-dependent manner.Spinach is a bundle of nutrients and has numerous health benefits. Flavoniods is a compound in spinach, which has anti oxidant and anti cancer properties. Spinach helps in lowering blood pressure due the presence of magnesium. Vitamin K, which is important for maintaining bone health, is also available in spinach. Moreover, spinach protect against heart disease. Vitamin C in spinach provides anti-inflammatory benefits. Spinach can give smarter brain and better eyesight due to its richness in vitamins..While tomato is very rich in essential minerals, It is a good source of potassium, chromium, manganese, dietary fiber, copper, magnesium, phosphorous and iron.Tomatoes contain lycopene, which is known for its antioxidant properties. It also has cancer-preventing properties and helps prevention of heart diseases. Tomato is a good source of fiber, which reduces high cholesterol levels and for maintaining blood sugar levels. I have combined these three delicious veggies to prepare this delicious soup since it was quite a long i prepared soup with spinach.. Its a prefect soup of dinner also a prefect starter before lunch...

1cup Button mushrooms
1cup Spinach (chopped )
1/2cup Tomato pieces(chopped)
1cup Vegetable stock water
1no Onion (chopped)
3nos Garlic cloves (crushed)
1/2tsp Nutmeg powder
1/2tsp Pepper powder
3/4tsp Ginger powder
2tbsp Corn flour
1tsp Cream
Salt
Olive oil

Heat few drops of olive oil, add the chopped tomato pieces, chopped spinach and saute until the spinach shrinks,tomatoes turns mushy..keep aside..add the quarter cup of vegetable stock to the cooked tomatoes and spinach , grind everything as coarse puree..

Now heat enough oil and add the chopped onions, crushed garlic cloves, saute until the onions turns transculent...add the button mushrooms (i used the tiny button mushrooms, so i didnt chopped the mushrooms, u can very well chop the mushrooms) and stir for few minutes...now add the already grounded puree to the cooking mushrooms, all the spice powder and also the remaining vegetable stock..add enough water if needed..cook everything in simmer, make a thin paste with cornflour and water..add this corn flour paste to the cooking soup until they turns thick..put off the stove...

Before serving, garnish a teaspoon of cream and enjoy the hot soup!!!