Carrot Broccoli Soup with Baby corn and Mushroom

An easy to make healthy soup without any thickening agent/cream. Serve this as an appetizer or as an after-noon snack. It also keeps you satiated for a longer time. I like to have it with a piece of home made garlic bread.Do try and let me know how it turned out for you.


Required Ingredients:

  • Blanched Broccoli florets-1/2 cup
  • Chopped carrot-1 large
  • Button mushroom-4(finely chopped)
  • Baby corn-2 (medium)
  • Garlic-3 cloves
  • Water-400 ml
  • Butter/olive oil-1/2 tsp
  • Chilli flakes-1 tsp
  • Dried italian herbs-1/2 tsp
  • Salt-As required
  • Pepper powder-As required


Saute finely chopped baby corn and mushroom in a tsp of butter or olive oil on low flame until they are almost done.

Add chilli flakes, little salt and dried italian herbs and mix well. Turn off the flame.


Boil blanched broccoli florets and carrots in 325 ml of water until they are cooked.


Let it cool for somtime. Blend together in a mixie/food processor adding little salt and a tsp of garlic paste(optional).

Transfer the puree to a kadai/wok, add water as required and bring to a boil.


Add the sauted mushroom and baby corn and mix well.


Simmer for 3-5 mins.

Serve hot with a dash of pepper.



6 thoughts on “Carrot Broccoli Soup with Baby corn and Mushroom

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