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Plant Prowess is a blog where I document the delicious vegan food that I eat and make, both in my hometown of Durham, NC (Bull City!) and wherever else I roam

Spicy Mushroom, Broccoli  & Bok Choy Soup

Spicy Mushroom, Broccoli & Bok Choy Soup

Even though I live in North Carolina where it's rarely soup whether, I can't get enough of the stuff. It's by far my favorite type of meal since they're so quick and easy to make and no matter what veggies or protein you have in your fridge, you can make a delicious soup out of it. Today I hit upon what might be a new favorite for me and I had to share the recipe with you all.

This soup has just the right amount of spice and it's packed with healthy nutrients thanks to the mushrooms and greens. It's also easily customizable, you can add in whatever veggies you have on hand and if you wanted it to have more protein to keep you full for longer, tofu would go wonderfully with it.

Spicy Mushroom, Broccoli & Bok Choy Soup

This soup is quick and easy to make. It's got the perfect balance of spice and salt and all of the veggies make it nutritious and filling.

Makes: 4 cups

Spicy Mushroom, Broccoli and Bok Choy Soup

Prep time:

Cook time:

  • 4 cups of water
  • 1 cup of broccoli
  • 1/2 cup of mushrooms
  • 1/2 yellow onion, diced
  • 1 tablespoon of minced garlic
  • 2 tablespoons veggie bouillon
  • 1 teaspoon powdered ginger
  • 1 tablespoon gochujang
  • 2 tablespoons coconut aminos (or sub tamari or soy sauce)

  1. Heat a large pot over medium heat. Once hot, add oil and your diced onion. Cook for 4-5 minutes until your onions are translucent
  2. Add in your minced garlic and saute for about another minute. Then add your powderd ginger, water, veggie bouillon. Stir to combine and bring to a low boil.
  3. Cut your broccoli into bite-sized pieces and, after 15 minutes, add it and the gochujang to the pot
  4. In a seperate pan, add a tablespoon of oil and your mushrooms.Saute the mushrooms for about 4 minutes adding a pinch of salt, pepper, onion powder, and garlic powder. After the mushrooms have softened, add the coconut aminos. You can also sub tamari or soy sauce for this, but since veggie bouilon is already pretty salty I chose to go with the slightly lower sodium option of coconut aminos. Suate for another minute and then transfer to the pot
  5. Add bok choy to the soup and simmer until bok choy is tender, about 2 minutes.
  6. Ladle soup into bowls and enjoy!
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