Heat the oil in a large saucepan over moderate heat. Add the onion and garlic and cook for 3 minutes. Add the stock and zucchini. Cover and simmer for 5 minutes. Remove from the heat and allow to cool.
Steam the broccoli in a steamer or colander set over a saucepan of boiling water for 5 to 7 minutes. Allow to cool.
Purée the vegetables in a blender. Pour into a saucepan or bowl and stir in the cream. Serve hot or cold, garnished with pepper.
Did you know?
Yellow-skinned spaghetti squash looks more like a melon than a marrow, and the sweet, nutty flesh resembles spaghetti when cooked – with considerably fewer kilojoules.