Diet vegetable soup with mushrooms and broccoli
Be sure to try our light winter soup, as well as the perfect mushroom soup.
Ingredients · Servings 4
- broccoli - 300 g
- mushrooms (champignons or oyster mushrooms) - 250 g
- potatoes - 3 medium (250 g)
- carrots - 1 pc.
- onion - 1 small head (80 g)
- garlic - 2 cloves
- olive oil - 1 tbsp.
- salt - to taste
- black pepper - to taste
- parsley - 2 tbsp.
- water or light vegetable broth - about 1.2 l
Method · 40 min
- Finely chop the onion and sauté briefly in olive oil with a little water until soft.
- Add the chopped mushrooms and cook for a few minutes until they release their aroma.
- Add the chopped potatoes and carrots, pour in the water or broth and let the soup simmer over medium heat for about 15 minutes.
- Then add the broccoli, cut into florets, and the pressed garlic and cook for another 10 minutes, until the vegetables are tender but retain their fresh color.
- Season the diet soup with salt and pepper, sprinkle with parsley and remove from heat.
- Dietary vegetable soups are a staple in healthy eating in many European cuisines. The combination of broccoli and mushrooms provides fiber, plant-based protein, and minimal calories, making the soup suitable for a light diet and a balanced menu.
