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.
Heat a large sauce pan or a soup pot on medium heat for 5 minutes.
Spray Olive PAM spray and then add the onions, ginger and garlic paste. Stir for 4-5 minutes.
Once onions are golden yellow, add in the tomatoes, mushrooms and broccoli. Mix for 5 minutes.
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.
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.
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.
Serve in a soup bowl.