Creamy Vegan Broccoli Mushroom Soup Recipe

With the temperatures dipping faster than oil prices, it’s a great time to make warm delicious soup. One of our more recent recipe acquisitions has quickly become a favorite, and for good reason too. It takes very little time to make, packs a mean nutritious punch and tastes so damn good. The flavor is rich and the texture is extremely light. Highly recommended.
1 Large chopped onion
2 Tbsp. olive oil
3 Cloves of garlic
8 oz fresh mushrooms (any kind)
16 oz fresh or frozen broccoli
1 Can white, navy or pinto beans
2 Cups veggie stock
1 Cup water
Nutrition Facts:
Calories: ~900
Fats: ~32g
Fiber: ~32g
Protein: ~47g

Sautee the onions and garlic up for 3-5 minutes to soften them up. Chop and add in the mushrooms, broccoli and beans followed by the veggie stock and water. Let everything boil for about 10 minutes or until everything is tender. Add in some salt (although be careful since most vegetable stocks contain an insane amount of salt, which is why I like to add regular water as well). Sprinkle in some pepper, turmeric and any other seasoning you like. You can even add a bunch of nutritional yeast for a cheesier flavor and added vitamins. Either immersion blend the mixture or place everything into a blender and blend it until you get a fluffy, creamy and light consistency. Pour and enjoy! Add in some saltines for great winning combo.

2 thoughts on “Creamy Vegan Broccoli Mushroom Soup Recipe”

  1. Mary Kay Remington says:

    Although I am not a vegan, I love Broccoli and mushrooms. So my husband & I tried your Creamy Vegan Broccoli Mushroom Soup Recipe and paired it with salad and wine. Even the hubby liked it, which is saying something 🙂 Keep posting the vegan recipes…very yummy!

    1. Samantha says:

      Thank you Mary Kay! We’re glad you liked the recipe and keep following for more!

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