Jump to Recipe This broccoli zucchini soup is packed with hearty veggies and it's so deliciously creamy! A small bowl makes a delicious lunch paired with salad, and a big bowl is filling enough for evening dinner. It's light, fresh, and a tasty way to enjoy zucchini season! ☰ Table of Contents Zucchini and broccoli soup large onion - 1 large one or 2 mediums. fresh garlic stalks of celery - you will need at least 3 stalks. fresh broccoli - you will need at least 2 small broccoli heads. zucchini - 2 medium-size or one large. Italian parsley fresh basil leaves low-sodium vegetable broth - only need 2 cups. There is one extra step to my easy broccoli zucchini soup!
Zucchini and Broccoli Soup Overtime Cook
Ingredients This ingredient list is simply seasoned and loaded with the good stuff! This vegetarian broccoli cheddar soup is very basic in its make-up, but huge on flavor and the perfect creamy consistency! Butter - This broccoli zucchini soup starts with butter, and it's a super important ingredient! Step 3. Add the liquids.Pour in the vegetable stock and bring to a boil. Reduce the heat and pour in the coconut milk. Stir to combine and then cook the broccoli soup ingredients for 20 minutes (image 3). Vegetable broth, leeks, potatoes, broccoli, and cream cheese make a rich, creamy, velvety smooth puree that is then topped with zucchini noodles, peas, and chives making for a healthy twist on an old favorite. Soup weather is finally here, and I couldn't be more excited! This broccoli zoodle soup is beyond amazing! Grab a couple heads of broccoli, some zucchini, and sharp cheddar cheese, add everything to your instant pot (or slow cooker), set the timer, and in under thirty minutes you'll have the creamiest, most delicious bowl of cozy broccoli cheddar soup. Trust me, this will become a new fall favorite.
Easy Broccoli Zucchini Soup 2 Sisters Recipes by Anna and Liz
The combination of broccoli and zucchini is such a good combo. It's packed with flavor and nourishing. This recipe is super easy to make! It doesn't require a lot of steps, the fresh veggies pretty much cook and get blended resulting in a creamy soup. Ready in less than 1 hour, it's great for meal prep, or if you're feeling under the weather. Jump to Recipe · Print Recipe Broccoli zucchini soup is creamy, delicious and so easy to make! This healthy recipe is dairy-free, vegan and gluten-free! The blended zucchini is what makes this soup silky smooth. Zucchini recipes are popular at the end of summer and into the fall season. Step 2: Once boiling, add the chopped zucchini and the chopped broccoli florets. Cover and cook over medium-low heat until the zucchini and broccoli are soft, about 10 minutes. Step 3: Remove the soup from the heat. Using an immersion blender, blend the soup until smooth. 86 / 100 Difficulty: easy Preparation: 35 min. Calories: 252 calories How many calories can I eat? Healthy, because Even smarter Nutritional values Broccoli is rich in fiber, protein and vitamin C while zucchini adds vitamins like A and E to this soup. Author of this recipe: EAT-SMARTER all recipes of this author Ingredients for servings
Zucchini and Broccoli Soup [Vegan] One Green Green Zucchini Tomato, Vegan
Instructions. In a stock pot over medium heat, melt butter. Add onion and cook for 3-4 minutes, or until edges begin to lightly brown. Add garlic and cook an additional 30 seconds. Add broccoli, zucchini, carrots, broth, salt, thyme, paprika, and pepper. Stir to combine. Place the olive oil in a deep pan and sweat the onion and crushed garlic for about 5 minutes on medium heat. Add the chopped broccoli, zucchini as well as the salt and pepper. Cook on medium for about 5 minutes sitting the vegetables around. Add the beef/chicken stock or water and cover. Cook on medium heat for about 30 minutes.
Step 1 Heat the oil in a large saucepan over medium heat. Add the leek and garlic and cook, stirring, for 5 mins or until leek softens. Add the zucchini, broccoli, potato and stock and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 15 mins or until broccoli stems are very tender. 2 large onions 3 cloves garlic 3 large zucchini 2 pounds frozen cut broccoli, defrosted 2 cups vegetable broth 6-8 cups water 1 can white beans (optional) Salt and black pepper, to taste Instructions: Heat olive oil in a large pot. Dice onions and add to hot oil. Sauté over medium-low flame. Meanwhile, mince garlic cloves and add to pot.
Spinach, broccoli and zucchini soup Recipe Better Homes and Gardens
Heat the olive oil in a stainless steel cooking pot. Add the garlic, ginger, coriander seeds, and turmeric. Stir and cook them for 20 seconds. Pour in the vegetable stock and bring it to a boil. When the stock starts boiling, add the broccoli florets, zucchini, and lime juice. Reduce the heat, cover with a lid and simmer for 10-12 minutes. When melted, add onions and saute 3 minutes until they start to soften. Add carrots, zucchini, thyme, nutmeg, cayenne pepper, salt, pepper, and broth. Place a steamer basket inside the pot and top with the broccoli. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
