Zucchini and Broccoli Soup

Zucchini and Broccoli Soup


34 people made this

Zucchini, along with other squashes and the related marrows, are a good source of vitamin C as well as providing some fibre.

Janet Mitchell

Serves: 6 

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, chopped
  • 3 cups (750ml) chicken or vegetable stock
  • 8 medium zucchini, diced
  • 400g broccoli, cut into florets
  • 1/2 cup low-fat cream
  • freshly ground pepper

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. 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.
  2. Steam the broccoli in a steamer or colander set over a saucepan of boiling water for 5 to 7 minutes. Allow to cool.
  3. 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.

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Reviews (2)


This was a little bland at first so I added salt, pepper, some fresh basil and served it with a sprinkling of parmesan cheese at the end...delicious! - 07 Sep 2009


I didn't find it all bland! Perfect - 26 Feb 2016

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