Let's talk about the ultimate cozy meal broccoli and mushroom soup. This isn't just soup; it's a vibe. Imagine earthy mushrooms doing their umami magic and tender broccoli bringing that fresh, green goodness to the party. Together, they create a spoonful of happiness that's equal parts nourishing and oh-so-satisfying. This broccoli and mushroom soup recipe is effortless, reliable, and comfort in a mug. The mushrooms bring depth and richness, while the broccoli lightens it up with its fresh, slightly nutty flavor. The creamy broth ties it all together like the chef's kiss of soups. The best part? It's ridiculously easy to make. Start by saut ing those mushrooms until they're golden and fragrant—yes, your kitchen will smell amazing. Toss in broccoli, let it mingle with the flavors, and then add your broth to let everything simmer into perfection. Blend it smooth, leave it chunky, or do a little of both it's your soup, your rules. This broccoli and mushroom soup recipe isn't just a meal; it's a multitasker. It's the perfect meal-prep hero, a quick weeknight dinner, or a lowkey impressive dish to wow your foodie friends. Pair it with some crusty bread, top it with Parmesan or fresh herbs, and you've got yourself a certified comfort food classic. This broccoli and mushroom soup is wholesome, flavorful, and an easy way to make your taste buds do a happy dance.

• 1 broccoli
• 200 gms mushrooms
• 6 garlic cloves
• 1 minced onion
• 1 leek
• 1 carrot
• Olive oil
• 1 l vegetable stock
• 1 bag spinach
• 1 tbsp lemon
• 1/2 cup cream
• 2-3 tbsp nutritional yeast

• Broccoli and Mushroom Soup is earthy, creamy, and packed with feel-good vibes that'll nourish both your soul and your taste buds.
• This broccoli and mushroom soup recipe is your secret weapon for whipping up something wholesome and delicious with just a handful of simple ingredients.
• Start by prepping your veggies: chop 1 large broccoli into florets, slice 200 gms of mushrooms, mince 6 garlic cloves, dice 1 onion, slice 1 leek, and chop 1 carrot into small pieces—this medley is where the magic begins.
• Heat a generous drizzle of olive oil in a large pot over medium heat, and toss in the garlic, onion, leek, and carrot, letting them soften and turn fragrant.
• Add the mushrooms and saut until they release their juices, filling your kitchen with that irresistible earthy aroma.
• Next, stir in the broccoli and pour over 1 liter of vegetable stock, bringing it all to a gentle boil.
• Lower the heat and let it simmer until the broccoli is tender but still vibrantly green—around 10-12 minutes.
• Now, throw in a bag of fresh spinach and watch it wilt into the soup, adding a pop of color and extra nutrition.
• Blend the soup until it's creamy and smooth using an immersion blender (or work in batches with a countertop blender).
• Stir in the zest and juice of 1 lemon for a zingy brightness, along with 1/2 cup of coconut cream (or vegan cream) for that velvety texture.
• Sprinkle in 2-3 tablespoons of nutritional yeast for a cheesy, umami punch that's totally vegan-friendly.
• Season with salt and pepper to taste, and let it simmer for a couple more minutes so the flavors meld beautifully.
• Serve this recipe of broccoli and mushroom soup piping hot, garnished with crunchy croutons, a drizzle of olive oil, and a sprinkle of chopped chives.
• It's perfect for cozy nights, lazy lunches, or impressing guests with your soup game.
• Creamy, vibrant, and irresistibly comforting, this bowl of goodness is proof that healthy eating doesn't have to skimp on flavor!