Inspiring Mums®

Motherhood & Lifestyle Blog with Heather James & Family

Melbourne Australia


Inspiring Mums®
Motherhood, Lifestyle & Travel Blog
"Where Mums Smile & Shine®"


{ Recipe } Spicy Broccoli, Cauliflower, Zucchini & Mushroom Soup #recipe #soup




  • 4 Roughly Cut Broccoli Heads
  • 1/2 Roughly Cut Cauliflower
  • 1 Diced Medium Whole Zucchini
  • 8 Quartered Button Mushrooms
  • 1 Litre Chicken Stock
  • 1 Litre Hot Water
  • 1/4 Tspn Garlic Powder (or fresh garlic)
  • 1/4 Tspn Onion Powder (or fresh onion)
  • 1/4 Tspn Ground Sage
  • 1/2 Tspn Cayenne Pepper
  • 1/2 Tspn Cracked Pepper
  • 1 Tspn Salt


Get a slow cooker or large pot, add the chicken stock and water.

Chop broccoli and cauliflower and add to the stock.

Dice Zucchini and cut the mushrooms into quarters and add to the stock.

Stir to combine and coat the veggies in stock.

Add all of the herbs and spices. Leave the salt to nearer the end of the cooking process.

*NOTE: I only use powdered garlic/onion as I am intolerant to fresh garlic/onion, it would be nicer with fresh ingredients! 

Set the slow cooker or pot timer on low for 5 hours and let it cook away while you get on with LIFE! ;) I cook on a high for the last hour if the veggies are still a bit too firm.

Check and stir every hour or so just to ensure all veggies are being cooked evenly and the flavours are combined well.

Using a bar mixer blend until a nice creamy thick consistency. Taste to check seasoning, decide if adding salt is necessary (come stock has salt added and may be too salty).

Serve with freshly cracked pepper, crusty bread or garlic bread and enjoy! My kids don't eat this soup, so they had homemade ham and cheese pizza and garlic bread tonight they loved it!

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