Few weeks ago, if someone told me to make a soup with Broccoli and Mushrooms, I would not know where to start. Now, that I have made it several times and experimented different methods, I can tell you that this soup is very easy to make. It takes about 30 minutes from start to end.
Broccoli and Mushroom Soup
- 2 Large Bunches Of Broccoli (2 Lbs)
- 10 White Mushrooms
- 10 Chopped Spinach Leaves
- 2 Chopped Tomatoes
- 1 Chopped White Onion
- 1 tsp Ginger Paste
- 1 tsp Chopped Garlic
- 900 ml Campbell’S Low Sodium Chicken Broth
- 1 cup Water
- 2 tsp Lemon Juice
- 1 tsp Italian Seasoning
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 5 sparys Olive Pam Spray
- Cut Broccoli florets into bite size pieces.
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Heat a large sauce pan or a soup pot on medium heat for 5 minutes.
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Spray Olive PAM spray and then add the onions, ginger and garlic paste. Stir for 4-5 minutes.
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Once onions are golden yellow, add in the tomatoes, mushrooms and broccoli. Mix for 5 minutes.
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Then add, the entire 900 ml of Chicken Broth along with 1 cup of water. Let this cook with the lid closed for 10 minutes.
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After 10 minutes, remove the lid, stir and then add salt, pepper, lemon juice and Italian seasoning. Let it cook for another 5 minutes and then turn off the heat. Let the soup cool down.
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Once cool, puree the soup using an immersion blender. Once puree, turn the heat back, reduce to medium hear and let the soup cook for 5-7 minutes. Stir occasionally. Once done, garnish with chopped spinach.
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Serve in a soup bowl.
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