Italian Penicillin Soup

 Italian Penicillin Soup

Preparation Time:

30 min

Difficulty:

Expert

Ingredients:

• 1 liter of vegetable broth
• 200g of tomatoes, diced
• 100g of carrots, finely chopped
• 1 onion, chopped
• 2 cloves of garlic, minced
• 150g of mushrooms, sliced
• 100ml of white wine
• 50g of fresh basil, chopped
• 50g of Parmesan cheese, grated
• Salt and pepper to taste

Kitchen Tools Needed:

• Soup pot
• Blender
• Measuring cups
• Knife

Instructions:

• In a soup pot, combine the vegetable broth, tomatoes, carrots, onion, and garlic. Bring to a simmer over medium heat.
• Add the sliced mushrooms and white wine to the pot, and let it cook for an additional 2 minutes.
• Remove the pot from the heat and use a blender to puree the soup until smooth and creamy.
• Return the blended soup to the pot and stir in the fresh basil, Parmesan cheese, salt, and pepper to taste.
• Heat the soup for another minute to warm it through before serving.

Macros:

• Total Calories: 308kcal
• Carbs: 32g
• Proteins: 14g
• Fats: 12g