Mushroom and broccoli soup

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Prep time:

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Serves: 4

By nellynaemates



  • 1 vegetable stock cube

  • 1 onion

  • 1 splash double cream

  • 2 cloves garlic (or a large squirt of puree)

  • 1 large broccoli

  • 1 handful fresh basil (optional)

  • 500g mushrooms


  1. Sauté the onion and garlic in a bit of olive oil or butter (I used a bit of both) until soft.
  2. Add roughly chopped mushrooms and sautee with lid on until juices running.
  3. Add desired herbs/seasoning.
  4. Add chopped broccoli and enough water/stock to fully cover the veg plus a wee bit extra.
  5. Turn the heat up and bring to the boil, then turn down the heat and let simmer for around 40 minutes-1 hour.
  6. Turn off the heat and liquidise the mixture.
  7. Return to the pot and add double cream to taste (just a small amount makes it quite creamy).

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Autumn

  • Winter

  • Soup

  • Basics

  • Low carb

  • Kids can help

  • Make Ahead

  • Can Freeze

  • broccoli

  • mushroom

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Your comments

  • nellynaemates 03/01/10 14:08

    This was just a little experiment but it turned out absolutely delicious! My 2 year old son loved it too, and he's not a fan of green vegetables at all so it was great to see him eat it and really enjoy it. Think it would still taste nice without the cream and would work for babies if you left out the stock cube and maybe just added extra herbs etc. for flavour.