Mustard Greens & Mushroom Soup Recipe – Quick Indian Style

Last Updated on 4 months by Neha Deshmukh

Mustard Greens & Mushroom Soup Recipe – Quick Indian Style

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, healthy, and quick meals. This Mustard Greens & Mushroom Soup is exactly that – a warm hug in a bowl, ready in under 30 minutes. I first stumbled upon this recipe while trying to use up some beautiful mustard greens I found at the market, and it’s been a family favorite ever since. It’s a little different, a little unexpected, but trust me, the flavor is incredible!

Why You’ll Love This Recipe

This soup is a winner for so many reasons. It’s packed with nutrients from the mustard greens and mushrooms, it’s wonderfully flavorful thanks to the garlic and chilli, and it’s incredibly easy to make. Plus, it’s a fantastic way to sneak in some extra veggies! It’s perfect for a light lunch, a cozy dinner, or even a starter for a special occasion.

Ingredients

Here’s what you’ll need to whip up this delicious soup:

• 1 cup mushrooms
• 12 garlic cloves
• 2 green chillies
• 1 cup mustard greens (Lai Patta)
• 2 tsp butter
• ¼ tsp black pepper powder
• 1.5 cups hot water
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Mustard Greens (Lai Patta) – Regional Variations & Health Benefits

Mustard greens, or Lai Patta as they’re often called in India, have a lovely slightly peppery, earthy flavor. You can usually find them at Indian grocery stores or farmers’ markets. They’re incredibly good for you, loaded with vitamins A, C, and K, and a great source of fiber. If you can’t find Lai Patta, you can sometimes substitute with other mustard greens, but the flavor will be slightly different.

Mushrooms – Types Best Suited for Soup

I usually use button mushrooms for this soup because they’re readily available and have a mild flavor. But feel free to experiment! Shiitake or oyster mushrooms would add a lovely depth of flavor. About 225g of mushrooms is equivalent to one cup.

Garlic & Green Chillies – Adjusting Spice Levels

Don’t be scared off by the number of garlic cloves! They really mellow out when cooked and add a wonderful aroma. As for the green chillies, adjust the quantity to your spice preference. I like a little kick, but you can remove the seeds for a milder flavor.

Butter – Alternatives for a Richer Flavor

Butter adds a lovely richness to the soup. If you’re looking for an even more decadent flavor, you could use ghee instead.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that flavour base. Grind the green chillies and garlic into a smooth paste using a mixer grinder. A little water helps it along if needed.
2. Now, heat the butter in a kadhai or wok over medium heat. Add the chilli-garlic paste and sauté for a minute or two, until it smells wonderfully fragrant. Be careful not to burn the garlic!
3. Add the chopped mushrooms and cook for about 2 minutes, until they start to soften. They don’t need to be fully cooked at this stage.
4. While the mushrooms are cooking, boil 1.5 cups of water separately in a kettle or saucepan. Having hot water ready to go speeds things up.
5. Stir in the chopped mustard greens, salt, and black pepper powder into the mushroom mixture. Cook for a couple of minutes until the greens start to wilt.
6. Once the greens have wilted, carefully pour the boiling water into the kadhai.
7. Bring the soup to a simmer and let it cook for 8-10 minutes, stirring occasionally. This allows all the flavors to meld together beautifully.
8. Finally, serve piping hot in bowls. A sprinkle of extra black pepper is always a good idea!

Expert Tips

• Don’t overcrowd the kadhai when sautéing the mushrooms. Cook them in batches if necessary to ensure they brown nicely.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• For a smoother soup, you can use an immersion blender to partially or fully blend the soup before serving.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Simply swap the butter for a plant-based butter or olive oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild to Spicy: As mentioned before, adjust the number of green chillies. You can also add a pinch of red chilli powder for extra heat. My friend, Priya, loves to add a dash of Kashmiri chilli powder for colour and mild flavour.
• Quick Weekday Version: If you’re really short on time, you can use pre-chopped mushrooms and pre-washed mustard greens.

Serving Suggestions

This soup is delicious on its own, but it also pairs well with:

• A side of crusty bread for dipping.
• A simple salad.
• A sprinkle of toasted sesame seeds or a swirl of cream (if you’re not vegan!).

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just make sure to leave some space in the container for expansion.

FAQs

Let’s answer some common questions:

What are Mustard Greens and where can I find them?

Mustard greens, or Lai Patta, are leafy green vegetables with a slightly peppery flavour. You can usually find them at Indian grocery stores or farmers’ markets.

Can I use frozen mushrooms in this soup?

Yes, you can! Just make sure to thaw them completely and pat them dry before sautéing.

How can I adjust the thickness of the soup?

If you prefer a thicker soup, you can add a teaspoon of cornstarch mixed with a tablespoon of water during the simmering process. For a thinner soup, simply add more hot water.

Is it possible to make this soup ahead of time?

Yes, you can definitely make this soup ahead of time. It actually tastes even better the next day as the flavours have had time to develop!

What other greens can I substitute for mustard greens?

If you can’t find mustard greens, you can try using spinach, kale, or collard greens. Keep in mind that the flavour will be different.

Enjoy! I hope you love this Mustard Greens & Mushroom Soup as much as my family does. Let me know in the comments if you try it, and what you think!