Soy Milk Soup Full of Vegetables and Mushrooms

Soy Milk Soup Full of Vegetables and Mushrooms

This soup is great for vegetable and mushroom lovers! You can also make it when you want to use up leftover veggies.

Ingredients: 3-4 servings

Onion (sliced)
as desired
Chinese cabbage
2 large leaves
Maitake mushrooms
as desired
Olive oil
2 tablespoons
500 ml
Soy milk (or milk)
200 ml
Soup stock granules
2 packets
Natural salt
a scant 1/2 teaspoon
Black pepper
to taste


1. Cut all the vegetables into bite-sized pieces.
2. Lightly saute the onion and carrot with olive oil. Add the broccoli stalks, Chinese cabbage, and mushrooms and continue to sauté.
3. Add the water and bring to a boil. Add the soup stock granules and continue to boil until the cabbage is translucent.
4. Add the broccoli tops and simmer for two minutes. Add the soy milk and salt and it's ready when it is warm.

Story Behind this Recipe

I wanted to soup that didn't have any meat or milk.