What's Inside:

• Onion Slices
• Garlic Cloves
• Chopped Ginger
• Chopped Mushrooms
• Chopped Coriander (for garnish)
• Whole Pepper
• Salt Sachet
• Pepper Sachet

How to Make:

1. Heat 1 tbsp butter or oil in a pan.
2. Add the onion slices and cook on low flame for 10–12 minutes, stirring occasionally until golden brown and caramelised.
3. Add the garlic cloves, chopped ginger, and whole pepper. Sauté for 1–2 minutes until aromatic.
4. Add the chopped mushrooms and cook for 4–5 minutes until they soften.
5. Pour in 500–600 ml water (or vegetable stock) and simmer for 10 minutes.
6. Blend the soup until smooth, or leave it slightly chunky if preferred.
7. Return the soup to the pan, add the salt and pepper sachets, and simmer for another 2–3 minutes.
8. Garnish with the chopped coriander and serve hot.