Broccoli Zucchini Soup (Edit recipe)

Light and comforting, this broccoli zucchini soup is easy to make and absolutely delicious. Made with fresh veggies, coconut milk, and aromatics, this recipe is dairy-free and vegetarian. Also great for meal-prep, this satisfying soup is a must-try.

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	156
Fat:	9 g
Carbohydrates:	16 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	1325 mg
Fiber:	3 g
Sugars:	10 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 4

Ingredients

1.5 Tbsp Extra Virgin Olive Oil
2 pieces Celery, chopped
1 - 2 whole Carrots, chopped
1 whole Leek, chopped, white part only
4 cloves Garlic, minced
0.5 tsp Onion Powder
0.5 tsp Garlic Powder
2 tsp fresh Thyme, chopped
1 tsp Salt, more or less to taste
0.5 tsp Black Pepper, more or less to taste
4 cups Broccoli, florets
4 cups Zucchini, chopped
1 quart Vegetable Broth
1 cup Water
1 whole Bay Leaf
0.333 cup Coconut Milk, full fat, or more to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot, heat up olive oil over medium high heat. Once hot, add chopped celery, carrot and leeks, reduced heat to medium, and cook stirring often for 5 minutes.
Then add minced garlic cloves, and the seasoning: fresh thyme, onion powder, garlic powder, salt and pepper and stir everything well, continue cooking for 1 minute.
Next add the broccoli florets and chopped zucchini, stir them in.
Add the broth, bay leaf, coconut milk and water only if it feels that there isn't enough liquid (you can add a little water later too). Bring to a boil then reduce heat to medium/medium-low, then add the lid and cook for 10 minutes.
After 10 minutes, remove lid and continue cooking for about 15 more minutes, or until broccoli is tender, stirring occasionally.
Once the veggies are cooked, remove bay leaf with spoon, then using an immersion blender, start blending the soup directly in pot, making circular and up and down motions, until you get to your preferred consistency. *see notes
Taste and adjust salt and pepper if needed. Serve warm with toppings of choice. Enjoy!

Notes

If you don't have an immersion blender, you can use a regular blender. Blend the soup in batches, and use a kitchen towel to open lid to protect your hands, as blender can get really hot.
Broth: add a little more broth (or water) if the soup feels too thick to your taste. Add the listed cup of water to the empty container of broth and shake it to get all of it