How to make
Start by preparing all the vegetables. Finely chop the onion, slice the mushrooms, peel and dice the potatoes, and cut the carrot into small pieces. Break the broccoli into small florets and set aside.
In a large pot, heat the olive oil with a splash of water over medium heat. Add the chopped onion and sauté gently until softened and translucent.
Add the mushrooms and cook for a few minutes, stirring occasionally, until they release their aroma and begin to soften.
Add the potatoes and carrot to the pot, then pour in the water or vegetable broth. Bring the mixture to a gentle boil and cook over medium heat for about 15 minutes until the vegetables start to soften.
Add the broccoli florets and crushed garlic. Continue cooking for another 10 minutes, until all the vegetables are tender but still vibrant in color.
Season the soup with salt and black pepper to taste. Sprinkle with freshly chopped parsley and remove from heat.
Allow the soup to rest briefly before serving to enhance the flavors.
Give it a try and enjoy this light and nourishing meal! Don’t miss our light winter soup and the perfect mushroom soup for more healthy inspiration.
