Redbell Pepper N Mushroom Soup

Mushrooms are brimming with protein, B vitamins (riboflavin, niacin and pantothenic), and minerals (selenium, potassium,and copper). They're low in calories and may have antibacterial substances to help the body. Cooked fresh mushrooms offer the most nutritional benefit versus the canned version that may have more sodium.Clean mushrooms only when you are ready to use them. Remove any bits of the debris on the surface, rinse with cold running water or gently wipe the mushrooms with a damp cloth, paper towel, or soft brush.Mushrooms can be frozen but they must be cleaned, cooked, and placed in a ½ cup or 1 cup container to freeze. Don't forget to mark the date on the container, frozen mushrooms will last several months.Mushrooms are versatile and may be eaten raw or cooked whole, sliced or chopped. Red bell peppers also contain lycopene, which is a carotene that helps to protect against cancer and heart disease. Bell peppers have also been shown to prevent blood clot formation and reduce the risk of heart attacks and strokes probably due to their content of substances such as vitamin C, capsaicin, and flavonoids. This soup is very nutritious, tasty , simple n flavoursome also with lovely colour.

5 nos Button mushrooms big sized
1no Red bell pepper
1 no Onion
1no Big potato
1 cup Coconut milk r milk
1/4cup Tomato puree or fresh tomato juice
1+1/2nos Vegetable stock cubes
2 tsp Soya sauce
1tbsp Olive oil
Salt (as per taste)
1 tsp Pepper powder
Coriander leaver or chives for garnishing
1 pinch Turmeric powder

Cut Mushrooms, red bell pepper , onion and potatoe into small pieces...Heat the olive oil in a heavy bottomed pan or else pressure cooker..add chopped onions n stir until its turns transculent, add red bell pepper n potatoes pieces..stir them togther n let it cook for a while..

Mix pepper powder n turmeric powder with a bit salt n add n mix this with the mushroom pieces n keep them aside..once bell pepper n potatoes r slightly cooked add tomato puree,soyasauce,coconut milk, vegetable stock cubes,water(adjust water as u wish) and bring them to boil..once they start boiling add mushroom n stir everything well..Cook everything in simmer for half an hour..add salt n pepper as per taste..Cool it for a while.

Blend them with a hand blender or with food processor..grind them coarsely n serve them hot with coriander or chives chopped leaves..Will be very good for dinner with some grilled bread slices r else with garlic bread..

Enjoy ur soup!!!!