Broccoli Cream Soup

with Green Peas, Basil & Vegan 'Scallops'

Soups are so comforting, they are probably the most soothing kind of meal for colder times. This Broccoli Cream Soup with Green Peas, Basil & Vegan ‘Scallops’ is exceptionally hearty thanks to potatoes and green peas among the main ingredients. 

This Broccoli Cream Soup is easy to make, and it results in a very nutritious meal, loaded with protein and fiber, antioxidants and micronutrients. On its own, broccoli is an excellent source of vitamins K and C, folate, and potassium. Broccoli belongs to a cruciferous vegetable group that is well-known for the apparent cancer-fighting properties. It is generally advised to have a portion of cruciferous veggies daily (and a portion of this broccoli & green pea soup should cover it for you). Green peas, on the other hand, are full of vitamin A and K, magnesium and calcium, along with protein and complex carbs. All of this goodness comes in the creamy form that’s so easy for the body to digest and absorb.

The exquisite combination of fresh creaminess of the soup and the ‘meaty’ texture of king oyster mushrooms take this meal to a special occasion kind of dining.

This cream soup of broccoli is at it’s best when served warm, topped with fresh basil leaves and the vegan ‘scallops’ from king oyster mushrooms. A nice toasted slice of wholegrain bread won’t hurt here either. Bon appetite!

Broccoli cream soup​ with green peas, basil and vegan scallops

How to Serve Broccoli Cream Soup

This Broccoli Cream Soup with Green Peas, Basil & Vegan Scallops is at its best when served warm. You may want to top your soup bowl with chopped green onion or chives, nutritional yeast and ground flax seeds for extra omega-3 fats. A toasted slice of whole-grain bread would also make a good fit here, too.

Broccoli cream soup​ with green peas, basil and vegan scallops

Broccoli Cream Soup with Green Peas, Basil & Vegan 'Scallops'

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Main Course
Keyword: Gluten free, Nut free, Vegan
Servings: 6
Calories: 199kcal


  • Large soup pot


For Broccoli Cream Soup:

  • 2 cups frozen green peas
  • 3 medium-sized potatoes cut to cubes
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 head of broccoli cut to florets also can include cut and peeled stem
  • 1/2 cup fresh basil leaves
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne powder
  • 1/2 cup soy milk
  • 1 tbsp coconut oil
  • 4-6 cups water

For Vegan 'Scallops':

  • 1/2 tbsp olive oil
  • 3-4 king oyster mushrooms
  • dash of ground black pepper
  • pinch of salt


  • Heat a large pot over medium heat and add coconut oil. Once melted, add chopped onions and cook until translucent.
  • Add garlic, black pepper, and cayenne powder and let cook for another couple of minutes.
  • Next, add potatoes and water and let simmer for 10 minutes.
  • Broccoli florets and peeled and cut stem go next into the soup. Make sure water almost entirely covers the veggies. Let simmer for 5 minutes.
  • Add frozen green peas, soy milk, and salt and let cook for another 5-10 minutes until everything softens.
  • Remove the soup from heat, add the basil (keeping some of the leaves for decoration) and blend the soup with a blender.
  • On a separate pan, heat a tbsp of olive oil. Cut the king oyster mushroom stems to rounds (leave the heads for another occasion), cut some cross lines on both sides.
  • Place onto the pan, sprinkle some salt and pepper on top. Fry around 3-4 minutes on each side until lightly golden.
  • Place the "scallops" on top of the soup and decorate the soup bowl with some basil leaves.

Nutrition Facts:

Nutrition facts below per 1 serving of Broccoli Cream Soup with Green Peas, Basil & Vegan Scallops topped with king oyster mushrooms:


Join our foodiez community

Subscribe today for healthy recipes, guides and motivation!