As the weather begins to cool, enjoy this healthy and delicious vegan broccoli mushroom soup. Serves 2-3.
Ingredients (Organic/Biodynamic)
- 2 c. vegetable stock
- ½ c. water
- 1 c. roughly chopped broccoli
- ⅓ c. roughly chopped carrots
- ½ c. roughly chopped portobello mushrooms
- ⅓ c. chopped onion
- 2 cloves of garlic
- ¼ tsp. pepper
- ½ tsp. salt
- ½ c. unsweetened almond milk
- Additional almond milk and basil leaves for garnish (optional)
Instructions
- To a deep saucepan, add vegetable stock, water, broccoli and carrots. Bring to a boil, then reduce heat to simmer for approximately 8 minutes.
- Add the mushrooms, onion, garlic cloves, salt and pepper. Leave on low heat for about 1 hour until vegetables are soft and flavors combined. .
- Remove from heat. Place broth and vegetables into a blender or use an immersion blender to combine until desired consistency. If too thick, add a small amount of water and blend until combined.
- Add almond milk to make it slightly creamy.
- Ladle into bowls.
- Optionally, stir in a little more almond milk for a swirled appearance, and garnish with basil.
- Enjoy!
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