Zucchini and Broccoli Soup
Zucchini, along with other squashes and the related marrows, are a good source of vitamin C as well as providing some fibre.
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- 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.
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Reviews and Ratings
Global Ratings:
(9)
Reviews in English (4)
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 made this but instead of making the broccoli separately i put it in the pot with the zucchini and cooked them down a little before adding the stock so that i could capture all the flavours. I added a sprinkle of parmesan on serving. Healthy and delicious! - 20 Jun 2017
I didn't find it all bland! Perfect - 26 Feb 2016