Vegan Broccoli Mushroom Soup Recipe

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)


  1. To a deep saucepan, add vegetable stock, water, broccoli and carrots. Bring to a boil, then reduce heat to simmer for approximately 8 minutes.
  2. Add the mushrooms, onion, garlic cloves, salt and pepper. Leave on low heat for about 1 hour until vegetables are soft and flavors combined. .
  3. 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.
  4. Add almond milk to make it slightly creamy.
  5. Ladle into bowls.
  6. Optionally, stir in a little more almond milk for a swirled appearance, and garnish with basil.
  7. Enjoy!

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