20 Min Easiest Broccoli And Zucchini Soup
This simple, easy broccoli and zucchini soup recipe is packed with fresh vegetables and made without cream or cheese. Perfect to enjoy any time of the year.
Servings: 4
Calories: 92kcal
Equipment
Ingredients
- 2 medium zucchini
- 1 medium broccoli head
- 2 garlic cloves
- 1 medium onion
- 2 celery stalks
- 4 cup broth or 2 part water plus 2 part broth
- 1 teaspoon cooking oil
- salt and black pepper
Instructions
- Heat oil in a pot on medium heat.
- Add garlic cloves and onion, cook for 2 minutes or until translucent.
- Add diced zucchini and broccoli, mix with onion.
- Then add broth, salt and black pepper, mix well and bring the mixture to a boil.
- Cover and simmer for 10-15 minutes or until the veggies are tender.
- Turn off the heat, blend the mixture using an immersion blender. Serve warm.
Notes
- Instant Pot version - Follow the steps from 1-4 on high sauté mode in an Instant Pot. After adding broth and seasonings cover and cook the veggies on manual high pressure for 3 minutes. Quick release the steam and blend the soup. Serve warm.
- Don’t have an immersion blender? No worries! Let the mixture cool down slightly. Transfer it to the blender jar and blend it.
- Use additional small zucchini to prepare the garnish. Dice or slice into small pieces and then roast them in a frying pan until they get to golden brown in color. Use it to garnish the soup before serving. This also makes the soup more delicious.
- You can use chicken broth or stock or vegetarian options to cook the soup base. Most of the time I use a mixture of broth and water.
- Taste test the soup after blending and add more seasonings, if necessary.
Nutrition
Calories: 92kcal | Carbohydrates: 12g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 96mg | Potassium: 649mg | Fiber: 3g | Sugar: 5g | Vitamin A: 480IU | Vitamin C: 59mg | Calcium: 56mg | Iron: 1mg