6 servings

2 tbsp olive oil
1/4 tsp cumin seeds
400 gr white mushrooms, thinly sliced
½ tsp powder garlic
¼ tsp sea salt
pepper to taste
2 medium carrots, quartered lengthwise and cut into 1-inch pieces (100 grs)
4 cups bone broth or low sodium chicken broth or water
1 small red onion, finely diced
1 tbsp red wine vinegar
2 tbsp crumble feta cheese

Heat the oil in a saucepan over medium-low heat. Add the cumin seeds and cook until fragrant, about 1 minute. Add the mushrooms and cook, stirring, until they begin to wilt, about 5 minutes. Add salt and pepper to taste. Add the carrots and broth, cover and bring to a simmer. Uncover and cook until the carrots are tender, 10 to 12 minutes.
Meanwhile, combine the onion, vinegar and a pinch of salt in a bowl and let marinate while the soup simmers.
Divide the soup among bowls and top with feta cheese and the marinated onion.

Per serving 200 gr approx.

C: 106.5 P: 10.3 F: 5.9 Cb: 2.6