Roasted Broccoli and Mushroom Soup
How is it zero waste?
I made this recipe zero waste by cooking and blending the broccoli stems into the soup, rather than throwing them away! They can be a little tough to enjoy roasted (though I have done this before).
So boiling them into the soup means you can’t taste them, and you get extra goodness with less food waste.
What you need to make broccoli and mushroom soup
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Broccoli
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Mushrooms
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Garlic
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Olive oil
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Onion
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Leek
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Carrot
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Vegetable stock
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Spinach
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Lemon
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Coconut or vegan cream
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Croutons
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Chives
Begin by roasting the broccoli and mushrooms in a roasting tin for 20 minutes with a generous drizzle of olive oil, salt and pepper. Save the stems of the broccoli and set these aside.
Roasting the broccoli will help them to crisp up, while roasting the mushrooms will draw a lot of their moisture out to improve their texture. If you aren’t a massive fan of mushrooms, this way of cooking them may be a good place to start.
Equally, you can leave them out and swap them for another favourite vegetable.
While the broccoli and mushrooms are roasting away in the oven, create the base to your soup by frying the onions, carrot, leeks, and garlic in a pan with some olive oil. This is key to add the depth of flavour to the soup that makes all the difference in the end result.
Once they’re softened after approximately 10 minutes, add the vegetable stock and the broccoli stems. Bring this to a boil and simmer for the remainder of the time that the broccoli and mushrooms are roasting in the oven (5-10 minutes).
In the last minute or two, add in your spinach and allow to wilt.
You can take this recipe a step further in waste reduction by making your own vegetable stock from the ends and scraps of vegetables.
How to make quick croutons
Before we blend everything up, I want to share a quick and easy way to make croutons while you prep your soup. When the vegetables are ready, take them out of the oven, set aside for a moment in a separate bowl and turn the grill on.
Re-use the roasting tray and add some torn up or chopped chunks of bread (use gluten free bread for a gluten free alternative). Drizzle over with olive oil and season with some salt and pepper.
Add back into the oven and allow to crisp up under the grill while you blend up the soup and serve. Check on it after a couple of minutes and toss to turn. This shouldn’t take long, just a few minutes to toast!
Now while those croutons are grilling, it’s time to blend everything up! Add half of the roasted broccoli and mushrooms, the juice and zest of a lemon, along with the soup broth into a food processor or blender (or use a hand blender). Now, blend until smooth.
I use a KitchenAid blender which I’d highly recommend. If you prefer an entirely smooth soup, feel free to blend all of the roasted broccoli and mushrooms, but I love the addition of these to top the soup as it makes it feel more special.
Serve up in bowls, topped with the other half of roasted broccoli and mushrooms, grilled croutons, a swirl of coconut milk or vegan cream, and a sprinkling of chives.
Love soup? Why not try my
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Roasted Broccoli and Mushroom Soup
Ingredients
- 1 large broccoli
- 200 g mushrooms
- 6 garlic cloves
- 1 onion
- 1 leek
- 1 carrot
- olive oil
- 1 litre vegetable stock
- 1 bag spinach
- 1 lemon (zest and juice of)
- 1/2 cup coconut cream (or vegan cream)
- 2-3 tbsp nutritional yeast
To serve
- croutons
- olive oil
- chives
Instructions
- Preheat oven to 200°C.
- Chop up all of the veg, saving the broccoli stems.
- In a large roasting tin, add the broccoli (without the stems) and mushrooms, drizzle with olive oil and season. Then roast in the oven for 20-30 minutes until browned and water has evaporated.
- Meanwhile, in a large pan, fry the onions, leeks, carrots, and garlic until softened for around 10 minutes.
- Add in the broccoli stems and the vegetable stock. Bring to a boil and simmer until the broccoli and mushrooms are ready. In the final few minutes, add the spinach and allow to wilt.
- If making croutons, when the broccoli and mushrooms are ready, remove them from the roasting tray and set aside. Turn the oven to the grill setting and chuck in chopped up or torn chunks of bread into the roasting tray, toss with salt and olive oil, and grill for a few minutes, tossing to turn.
- While the croutons are toasting, add half of the roasted broccoli and mushrooms into the blender, along with the soup broth, lemon zest and juice, and nutritional yeast. Blend until smooth.
- Serve in bowls with a swirl of coconut or vegan cream, topped with the remaining broccoli and mushrooms, croutons, and chives.
Video
Notes
- Leave out the croutons and instead enjoy with some fresh soft bread!
- Try this recipe with other vegetables that you enjoy or that are in season. Other examples could be courgette, aubergine, kale etc.
Nutrition
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17 comments
jili
Your best soup! Yum 🙂
Madeleine OliviaAuthor
Thank you so much!
Clare Geraghty
Wow, this was delicious! As I am not vegan I used what I had on hand- a few tablespoons of Parmesan and half chicken stock and half veg stock and it came out so tasty. I used an immersion (hand/stick) blender and it worked fine.
Madeleine OliviaAuthor
I am so glad you made it work for you!
Paula
Am not usually a huge soup fan, but this one is great! I usually find soups a bit boring, but I think the large variety of vegetables included gives it a richer, more interesting flavour. My family loved it too!
Madeleine OliviaAuthor
Thank you so much Paula. This is a family fave for us too!
Kelly
I looove soup. And this soup ticks all the boxes. I’ve made it multiple times now. It will be a staple this winter. Thanks as usual Maddy!
Claire
I’ve made this soup five times in the last two months since discovering the recipe including for Christmas Eve this year. It has become an absolute staple and is so delicious!
Madeleine OliviaAuthor
It’s a fave in our household too! Thanks Claire!
Laura
Can I freeze this soup and if so how long does it last in the freezer?
Madeleine OliviaAuthor
Yes and it would last months in the freezer!
Laura
So GOOD! First time making it and will make again!!! Shared with my sisters your recipe. Thank you.❤️
Madeleine OliviaAuthor
Love this thanks Laura! Hope your sister enjoys as well!
Djane
So delicious, will be making this again and agin, thank you Madeleineolivia!!
Roanne
In my weekly rotation ☺️
Ibrahim
Hello from Riyadh
I made this soup today for Ramadn Iftar, and everyone loved. I used chicken stock instead of vegetable’s, and seasoned it with Aleppo pepper, and hints of ground coriander seeds, ground cumin seeds, thyme, and cinnamon.
I will definitely make it again
Joanne Harpell
We love soup and love your soup. I roasted chopped white potatoes and didn’t have leeks or spinach. Still a very tasty soup. Thank you!