Vegetable Clear Soup with Broccoli, Mushroom, and Sweet Corn

Vegetable Clear Soup with Broccoli, Mushroom, and Sweet Corn

Who else is always ready for a warm bowl of soup filled with vegetables? Hi there, fellow soup lover!
This vegetable soup made with broccoli, button mushrooms and sweet corn is a house favorite here. By favorite I mean the weekly-twice-for-dinner kinds. And this is irrespective of season, I’m not even kidding!

It’s a simple and hassle-free recipe, requiring minimal ingredients. Sometimes I include other vegetables along, such as edamame, carrots, Bok choy and switch button mushrooms with shiitake, or Portobello mushrooms. They all go together really well. For the stock, I prefer adding cubes and here I have used plant-based and gluten-free veggie stock cubes, which I love that they add so much flavor to the soup. But if you don’t feel the need, skip it and just add hot water instead. Same with the corn slurry – include it if you like a slightly thicker soup, else skip it. At the same time remember that including stock and corn slurry does add great flavors.

Vegetable Clear Soup with Broccoli, Mushroom, and Sweet Corn

Broccoli, button mushrooms and sweet corn cooked in vegetable stock with light soy sauce, onion and garlic. Seasoned with salt and crushed back pepper.
Prep Time10 minutes
Cook Time20 minutes
Course: Soup
Keyword: Clear Soup, Soup Recipe, vegan, Vegetable Clear Soup
Servings: 3 people


  • Medium-sized cooking pot with lid


  • 2 cups Broccoli rinsed & cut into bite-sized pieces
  • 2 cups Button Mushrooms rinsed & sliced into desired size
  • 2 cups sweet corn kernels
  • 1 small red onion sliced
  • 2 cloves garlic minced
  • ¼ tsp grated ginger
  • 1 cube vegetable stalk
  • 2 tbsp coconut oil
  • 1 litre hot water
  • tbsp light soy sauce
  • salt to taste
  • black pepper powder to taste
  • 1 tbsp corn starch mixed with water(3 tbsp) to make a thick yet flowy slurry


  • Heat oil in the cooking pot. Add grated ginger and garlic, saute for 30 seconds. Then add sliced onion and saute until they are translucent.
  • Crumble the vegetable stock cube with your fingers, and add it into the pot. Saute for 20 seconds, then pour the hot water in and stir well to mix.
  • Add light soy sauce, salt and black pepper powder. Stir to mix well, close the pot lid and allow water to come to a boil.
  • Add all vegetables and cook on medium heat for 3-4 minutes or until vegetables are tender. Then stir in the corn slurry, and cook for another 2 minutes until the soup thickens a bit. Taste and adjust seasoning if necessary.
  • Serve the soup warm. Enjoy!


  • Feel free to include carrot, edamame, and bok choy along with these vegetables, they go well together.
  • Skip adding the corn slurry if you like a watery soup rather than slightly thick.

Check out: pumpkin soup recipe

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