We wish to celebrate the coming of the new year with some fresh ideas for vegans and non-vegans. Whether it’s to eat healthier, greener, or just different, we wish to help you this January!

Mushroom and Broccoli Soup

A fresh, warm, and delicious meal for the cold days ahead! Very simple to make and flexible with its ingredients, this dish is perfect for any fridge and taste.

Ingredients

  • 1 bunch of broccoli (about 1 to 1/2 pounds)

  • 1 tablespoon of canola/almond/olive oil

  • 1/2 pound of white or brown sliced fresh mushrooms

  • 1 tablespoon of soy sauce to taste

  • 2 medium carrots, finely chopped

  • 2 celery ribs, finely chopped

  • 1/4 cup finely chopped white onion

  • 1 garlic clove, minced

  • 1 carton (32 ounces) of vegetable broth

  • 2 cups water

  • 2 tablespoons of lemon juice

Cooking instructions

  1. Firstly, cut the broccoli head into bite-sized pieces. Peel and chop the stalks.

  2. In a large saucepan, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Stir in soy sauce; remove from pan.

  3. In the same pan, combine broccoli stalks, carrots, celery, onion, garlic, broth and water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are softened, 25-30 minutes.

  4. Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in florets and mushrooms; bring to a boil. Reduce heat to medium; cook until broccoli is tender, 8-10 minutes, stirring occasionally. Stir in the lemon juice.