Vegan Broccoli, Mushroom and Tofu Soup

Okay, so I am sure the word vegan has thrown you off and you probably think this recipe will be tasteless and leave you hungry, but you would be wrong! This soup is a wonderful set and forget meal that is hearty and will fill you and the family to the brim. It’s packed full of goodness and is a great winter warmer.


  • 1 head of broccoli
  • 10 mushrooms
  • 200g silken tofu
  • 1 x 2 person serve of 90 second brown rice
  • 1L of vegetable stock or chicken stock but obviously it won’t be vegan if you use the chicken stock
  • 1 large brown onion – diced
  • 4 cloves of garlic – minced
  • Salt and pepper to taste


  1. Heat 1 tbs of oil in a heavy bottomed casserole dish – I used my La Chasseur cast iron pot.
  2. Add the onion and garlic and fry until fragrant and translucent.
  3. Break the florets from the head of broccoli, chop the stalk, quarter the mushrooms and add to pan.
  4. Cover with stock, bring to the boil, reduce to simmer and cover for 40 minutes.
  5. Cook the brown rice according to packet instructions, add along with the tofu.
  6. Use your spoon to break up the tofu and a stick blender to blend.
  7. Season with salt and pepper to taste and serve!

I also cracked black pepper over the top when it was served so it didn’t look as much like a brown/green blob – just a thought.



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