A vibrant vegan soup full of goodness! This Broccoli and Zucchini Soup is beyond amazing! It’s creamy, velvety, and is the perfect comfort food (without the guilt!). This recipe is vegan, gluten-free and dairy-free.
When it comes to cozy soups, the thick and hearty ones like this Broccoli and Zucchini Soup comes to mind. The best part of this soup is that it is not weighed down with heavy creams and cheeses. Not only is this soup is packed with vegetables, but it’s also loaded with flavor, and it’s healthy! It can easily be made in less than 30 minutes. It is so delicious and satisfying, plus it’s high in nutrients.
Bursting with vegetables like Zucchini, Broccoli, leek, parsley, spinach, this Soup is a delicious winter warmer. With the addition of greens in this soup, it’s loaded with vitamins and minerals. Garlic and lime add lots of flavor.
Ideas for toppings:
- Crispy buttered breadcrumbs
- Sour cream / Greek yoghurt, to serve
- 1/2 cup shredded red cabbage
- Almonds/pine nuts, toasted
- Small broccoli florets sauteed
- Parsley finely chopped
- Zucchini ribbons
This Broccoli and Zucchini Soup is hearty low calorie soup, wonderful for either a lunch or dinner on a cold winter days. This soup is just the comfort food we need for these chilly days. Serve with garlic croutons for a quick meal. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo at #theblissofcooking on Instagram. You may like to try our other similar recipes like Broccoli Cheese Soup and Leek and Celery Soup.
Yield: 4 to 5 servings
Prep time: 10 minutes
Total time: 25 minutes
Ingredients for Broccoli and Zucchini Soup
2 tablespoon olive oil
1 tablespoon garlic, minced
1 cup spring onions /leek finely diced
250 grams broccoli roughly chopped
250 grams zucchini cut into cubes
1 cup spinach leaves/1/2 cup parsley (optional)
3 cups vegetable stock
1 lemon, finely zested, then sliced into wedges, to serve
Freshly ground black pepper/ chilli flakes
Salt to taste
For Garnishing
Few zucchini ribbons
Small broccoli florets sauteed
Finely chopped parsley
Extra virgin olive oil
Directions for Broccoli and Zucchini Soup
- Heat oil in a large heavy- based saucepan over a medium heat. Add garlic and sauté for 30 seconds.
- Add spring onions and sauté for till it starts to shrink.
- Add broccoli and sauté for 2 minutes.
- Add the zucchini and saute for a further 2 minutes.
- Pour in the stock and increase the heat to high so as to bring it to the boil. Then reduce heat to medium and simmer it for 15 minutes or until the broccoli is soft.
- Add the spinach/ parsley and cook till wilted.
- With a hand blender puree until smooth or blend in a blender.
- Now add in lemon zest and season with salt and pepper and cook till it comes to a boil.
- Spoon the soup into serving bowls and top with olive oil, zucchini ribbons, sautéed broccoli florets and parsley.
- Serve with lemon wedges on the side.
Note: Always use the broccoli stems along with the florets. They are delicious and a valuable source of fibre.
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“🥦🍵 Just made the Broccoli and Zucchini Soup, and it’s absolutely delicious! The combination of broccoli and zucchini creates a creamy texture without any cream. It’s so healthy and flavorful, perfect for a cozy dinner. Love the simplicity and the burst of flavors. Thank you for this wonderful soup recipe! #VeganDelight #HealthyEating 😍💚”
I am glad you liked the soup. Thanks for trying the recipe.