How long does raw cream of broccoli mushroom soup [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze raw cream of broccoli mushroom soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Why is raw cream of broccoli mushroom soup [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw cream of broccoli mushroom soup [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is raw cream of broccoli mushroom soup [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Raw Cream of Broccoli Mushroom Soup
[Vegan]

Name: Raw Cream of Broccoli Mushroom Soup [Vegan]
Yield: 2 servings
Cuisine: NO info

LL By: Lisa Viger: Blogger, Raw on $10 a Day (or Less)

Author Bio

Lisa Viger is a vegan artist, photographer, gardener, and food blogger. She loves all the... Read More

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Raw Cream of Broccoli Mushroom Soup [Vegan]

Dairy Free

When the weather outside is nippy, try this raw cream of broccoli mushroom soup. It will warm your body and its' deliciousness will warm your heart.

Ingredients You Need for Raw Cream of Broccoli Mushroom Soup [Vegan]

1 head broccoli, chopped
10 ounces mushrooms, sliced
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon agave
1 tablespoon balsamic vinegar
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
pinch of basil
1 avocado
1 1/2 cups water
red pepper flakes
salt and pepper

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How to Prepare Raw Cream of Broccoli Mushroom Soup [Vegan]

To make this creamy and hearty, marinate and dehydrate the veggies and mushrooms just a bit before making the soup.
Chop the broccoli and onions and add it, along with the sliced mushrooms, to a container. Whisk together the olive oil, agave, balsamic vinegar, garlic, salt, and a touch of basil.
Pour over the vegetables and shake or toss to coat.
Let marinate for about a half hour. Then pour into solid dehydrator sheets and dehydrate for about another hour.
To make the soup, set aside about a quarter of the marinated vegetables.
Take the rest and put in the blender with the avocado and water.
Puree until very smooth.
Salt and pepper to taste, and top with the reserved marinated vegetables and a bit of red pepper flakes.

Nutritional Information

Calories: 320 Fat: 22 gr Carbs: 30 gr Protein: 9 gr

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.