There’s nothing like a warm, comforting bowl of soup to welcome the crisp days of fall. My Creamy Broccoli-Mushroom Soup is hearty, nourishing, and full of flavor — perfect for chilly afternoons or cozy evenings at home. Packed with nutrient-rich broccoli and earthy mushrooms, it’s creamy and satisfying without feeling heavy.

Want to mix it up? You can easily add other vegetables like zucchini, garlic, parsnips, kale, or spinach. Just remember to add a little extra stock to keep the soup perfectly creamy and flavorful. This makes it a versatile, wholesome recipe that fuels your body while warming your soul.

Whether you’re looking for an easy weeknight dinner, a meal prep option, or just a cozy treat, this soup is the kind of simple, nourishing recipe that makes healthy eating effortless.

Ingredients:

• No Calorie Cooking Spray
• 1 large leek, chopped
• 1 and a half pounds of broccoli, chopped
• 8 ounces of cremini mushrooms, chopped
• 6 cups of Chicken Stock or Vegetable-Seaweed Stock
• 2 teaspoons dried thyme
• 1 tablespoon fresh oregano leaves
• 1 handful fresh basil
• 1 handful fresh parsley
• sea salt and freshly ground black pepper
  

Directions:

1. Heat 6 quart-pot sprayed with cooking spray over medium heat.

2. Add the leek and sauté for about 5 minutes, or until softened. Then add the broccoli, mushrooms, stock, and thyme. Cover and simmer for about 20 minutes, or until the vegetables are tender.

3. Turn off the heat and add the fresh herbs. Purée the soup in the pot using an immersion blender, or carefully transfer the soup to a blender and purée in batches.

4. Season with salt and pepper to taste. Serve.

5. Freeze soup in wide-mouthed quart or pint jars, if desired.

Yeild: about 6 servings