Creamy Broccoli Zucchini Soup - Quick One-Pot

Packed with fresh veggies, this soup is an easy way to lock in more nutrients while enjoying a comforting meal.

Course Main Course, Soup

Cuisine European, Italian, Vegan

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 95kcal

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and celery. Sauté until onions are fragrant & translucent, about 5 minutes.
1 medium onion, 4 cloves garlic, 2 sticks celery
Add Vegetables: Stir in zucchini, broccoli and vegetable broth. Bring to a boil.
1 medium zucchini, 1 medium broccoli, 4 to 4.5 cups vegetable broth
Simmer: Reduce the heat and let simmer for 10-15 minutes until the vegetables are tender. Add more water/broth if needed.
Season & Blend: Add seasoning & lemon juice and stir. Then transfer to a food processor or blender (or use an immersion blender). Reserve some broccoli for serving (optional), then blend until smooth.
1.5 teaspoon Italian seasoning, 1 teaspoon garlic powder, salt and pepper, ½ tablespoon lemon juice
Check: Test to check if you are happy with the consistency. Add more broth to thin it out or transfer it back to the pan and let simmer for longer for a thicker soup.
Serve: Serve warm with toppings of your choice such as bread croutons, toasted pumpkin seeds, zucchini noodles, fresh herbs, or swirls of cream.

- Tip 1 - Roughly Chopped. No need to chop the vegetables precisely or thinly, as the soup will be blended later.

- Tip 2 - Adjust Consistency: Customise to your preferred consistency. For a thicker texture, use less broth. For a thinner soup, add more broth or water water.

- Tip 3 - Adjust to Taste: After blending, taste the soup and make adjustments if needed. Add salt, black pepper, or herbs as desired.

- Garnish: Add pumpkin seeds, pesto, croutons, fersh herbs, or some broccoli you reserved earlier. If you're adding toppings, thicker soup is best to make sure they stay afloat.
- Storing - Let it cool, then refrigerate in an airtight container for up to 3-4 days.
  
  Freezing - Freeze it for up to 2-3 months. Always reheat the frozen soup until piping hot.