Watercress and Soy Milk Soup with Button Mushroom

Servings: 2

Ingredients:

100g watercress

4 white button mushrooms, sliced

300ml water or vegetable stock

250ml unsweetened soy milk

8-10 slices ginger, peeled

salt and pepper, to taste

Method:

1. Place the button mushrooms, ginger slices and water in a pot. Bring to a boil and simmer for 3 minutes.

2. Add in soy milk and bring to a boil. Throw in the watercress and let it boils. Season to taste with salt and pepper.

3. Ladle the soup into individual serving bowls and serve immediately.