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A Soup Recipe to Warm Your Soul All Winter Long – Mushroom Broccoli Soup | #WeCook

A soup that’s loaded with nutrients and vegetables, and can work as a main dish in a meal that keeps you satiated.

Cooking Time: 40 mins


  • 1 to 2 tablespoons extra-virgin olive oil
  • 1 large leek, chopped
  • 1½ pounds broccoli, chopped
  • 8 ounces cremini mushrooms, chopped
  • 6 cups Vegetable-Seaweed Stock (or Chicken Stock)
  • 2 teaspoons dried thyme
  • 1 tablespoon fresh oregano leaves
  • 1 handful fresh parsley
  • 1 handful fresh basil
  • sea salt and freshly ground black pepper


  1. Heat the oil in a 6-quart pot over medium heat.
  2. Add the leek and sauté for about 5 minutes, or until softened. Then add the broccoli, mushrooms, stock, and thyme.
  3. Cover and simmer for about 20 minutes, or until the vegetables are tender.
  4. Turn off the heat and add the fresh herbs.
  5. Purée the soup in the pot using an immersion blender, or carefully transfer the soup to a blender and purée in batches.
  6. Season with salt and pepper to taste. Serve.
  7. Freeze soup in widemouthed quart or pint jars, if desired.


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