We all need a great “go-to” soup on those cold nights when we are chilled to the bone. This Broccoli & Mushroom Soup is packed full of vitamins and nutrients and is truly good at any time of the day. I have even enjoyed this as a pre-workout meal before early-morning gym visits.
Recipe Inspired by Dr. Jami Dulaney, MD
Broccoli & Mushroom Soup
Makes 10 Servings
- 2 leeks chopped fine
- 4 cloves garlic, diced
- 1 cup vegetable broth
- 2 carrots diced
- 1 large head broccoli chopped, stem peeled and chopped
- 1 large or 2 medium sweet potatoes cubed
- 1 pint of portobello mushrooms sliced
- 2 cup nut milk
- 3/4 cup nutritional yeast
- 1 tablespoon light miso paste
- 2 teaspoon turmeric
- ½ teaspoon black pepper or to taste
Clean leeks and chop fine, white & green sections. Sauté in a 7-quart pot with vegetable broth. When soft, add garlic, chopped carrots, broccoli, and sweet potatoes. Cook on medium heat for 20 minutes. Add chopped mushrooms, enough nut milk to cover all vegetables, miso and dry spices. Cook till all veggies are tender approximately 30 minutes. Add nutritional yeast; use an immersion blender or add in batches to a high-speed blender to puree vegetables until creamy. You can leave some vegetables in small chunks.
Serve with homemade 100% whole wheat bread. Enjoy!