Everyday Vegetable Soup - cooking recipe

Ingredients

1 onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
80 g button mushrooms, thinly sliced
150 g cauliflower, torn into small florets
1 carrot, sliced (100 g)
150 g zucchini, cut into small cubes
50 g collard greens, cleaned, torn
50 -60 g Baby Spinach
800 ml water
1 vegetable bouillon cube
2 -3 tablespoons grated parmesan cheese, for sprinkling

Preparation

Saute onions and garlic in olive oil for 3-4 minutes.
Add the sliced button mushrooms, stir, and saute for 1-2 minutes.
Add vegetables, water and vegetable cube, stir, and bring the soup to a boil. Reduce the flame and cook, covered, until vegetables are tender, 15-20 minutes or until cauliflower is tender.
Serve sprinkled with a lot of Parmesan cheese.