Broccoli and mushrooms are such a perfect match. This soup is really the essence of broccoli, very nice and light, but filling.

Broccoli soup with wild mushrooms

Serving Size: 2


  • 1 head of broccoli, florets only
  • 2 types of mushrooms, sliced
  • handful fresh parsley, chopped
  • splash lemon juice
  • 1 vegetable bouillon cube
  • one clove of garlic, peeled and whole
  • olive oil


  1. Boil lightly salted water.
  2. Drop the broccoli florets in the boiling water.
  3. Cover and cook just until the broccoli has begun to soften, and it is still bright green.
  4. Heat about 1 tablespoon of olive oil to a pan.
  5. Toss the mushrooms with the whole garlic clove in the hot oil.
  6. The garlic clove is just there to lightly perfume the mushrooms, not so much to flavour it.
  7. Season with freshly ground salt and pepper and a squeeze of lemon juice.
  8. Add the parsley, toss, remove and discard the garlic clove.
  9. After about 4 minutes, remove the florets from the water, but keep the water bubbling.
  10. Puree the florets win a blender, using just enough of the broccoli cooking water to allow the blades to work.
  11. Keep adding a little water and blitzing until you reach your desired consistency. I wanted it quite thick this time, almost like a broccoli puree, but still a soup.
  12. Pour soup into a bowl.
  13. Top with the sautéed mushrooms.


Adapted from a recipe by yongfook.