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.
Check out: pumpkin soup recipe
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