Description
This Asian-inspired vegetable soup is the ultimate weeknight savior, combining earthy mushrooms, fresh broccoli, and zucchini into a nutrient-dense broth. Utilizing a high-heat sautéing technique, this soup develops a rich, savory depth in just thirty minutes. It is a light yet deeply satisfying meal that feels indulgent while remaining wholesome, perfect for busy families looking for a quick, comforting, and delicious dinner option that mimics the flavors of a long-simmered classic.
Ingredients
2–3 tablespoons olive oil
1 medium sweet Vidalia or yellow onion, diced small
3 garlic cloves, minced
8 cups reduced sodium vegetable broth
12 ounces fresh mushrooms, sliced
2 cups broccoli florets
1 medium/large zucchini, diced
1/4 cup reduced sodium soy sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the diced onion and sauté until translucent and aromatic.
Stir in the garlic and cook for about 1 minute until fragrant.
Add the sliced mushrooms and cook until they have released their moisture and started to brown.
Pour in the vegetable broth, soy sauce, thyme, and oregano, then bring to a gentle boil.
Add the broccoli florets and zucchini, simmering for about 8-10 minutes or until the vegetables are tender-crisp.
Taste and adjust seasoning with kosher salt as needed.
Serve hot, optionally with steamed rice or crusty bread.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat. Feel free to add other vegetables like carrots or spinach if you have them on hand to reduce food waste.
Nutrition
- Serving Size: 1.5 cups
- Calories: 115
- Sugar: 4g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg