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    Home » Recipes » Soups

    Published: Mar 4, 2023 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 2 Comments

    Broccoli Zucchini Soup

    Jump to Recipe Print Recipe

    If you love your greens, then grab a spoon and enjoy this broccoli zucchini soup for a healthy lunch or light dinner! Super simple to make, it's a flavorful vegan, gluten free and low histamine broccoli soup packed with anti-inflammatory ingredients.

    broccoli zucchini soup in two white bowls on a beige cloth next to a bowl of fresh mint and garlic cloves.

    Green soups always feel so nourishing don't you think? Especially perfect for when you want a good dose of healthy vitamins, this creamy broccoli and zucchini soup (also known as courgette for my UK readers!) makes the most of these tasty vegetables combined with herbs and coconut milk for so much flavor.

    Love a green soup for a healthy lunch? Do have a peek at my celery and leek soup, broccoli cauliflower soup and reader favorite asparagus broccoli soup for another cozy meal!

    Jump to:
    • ⭐ Why this recipe is so good
    • 🥦 Ingredients
    • 📖 Swaps and variations
    • 🔪 Step by step instructions
    • 💭 Expert recipe tips and notes
    • 📋 Frequently asked questions
    • 📖 Freezing advice
    • 🍽 How to serve broccoli zucchini soup
    • 🥣 More healthy soup recipes
    • 📖 Recipe
    • 💬 Comments

    ⭐ Why this recipe is so good

    All the greens. We have broccoli, zucchini and celery, and a good dash of herbs for all the antioxidants, and it's a warming comfort food treat!

    Easy recipe. No complicated steps here! We cook down the vegetables and herbs, and then make it creamy and delicious with coconut milk.

    Vegan, gluten free, whole 30 and low histamine. This is a broccoli soup without cream making it a plant-based option, as well as being suitable for a gluten free and low histamine diet. Just check your vegetable stock ingredients to make sure it's whole 30 compliant.

    Perfect for meal prep. Soup is perfect for making in bigger batches to freeze, giving you an easy meal for a busy day.

    🥦 Ingredients

    individually labelled ingredients to make broccoli zucchini soup including celery, onion, mint and olive oil.

    All the ingredients and their quantities are set out in the recipe card below.

    Some notes on a few of them:

    • Broccoli - we use a whole head of broccoli here, and don't just use the flower heads! Cut off the very end of the stalk if it's tough or dry, but then use the rest of the stalk for less waste and a good taste (and yep, that rhymes . . . !)
    • Zucchini - choose fresh produce. Older zucchini tends to be a bit spongy, so avoid those ones!
    • Coconut milk - I suggest using the type that comes in a can rather than the pouring kind for adding to tea or coffee.
    • Apple cider vinegar - this is optional but gives a little zing. For those looking for low histamine recipes, be mindful that this vinegar is lower histamine (per the SIGHI list), but some cannot tolerate any vinegar. Just leave out if so.

    📖 Swaps and variations

    Swap thyme for another herb. You can use a herb mix, or individual herbs such as dill or parsley. Have a peek at my guide to herb and spices for more options to try!

    Swap coconut milk for a non-dairy milk. If you're out, then another plant milk will work too.

    🔪 Step by step instructions

    Making this healthy broccoli zucchini soup is very simple, with just a few steps:

    onion, celery and herbs in a soup pot on a stove top labelled number one.
    broccoli and zucchini in a pot on a stove top labelled number two.

    Step 1

    Prepare the soup base. Drizzle olive oil in a large pot and saute the onion, celery and thyme until softened. Add in the minced garlic, and stir to combine (image 1).

    Step 2

    Add the green vegetables. Tip in the broccoli and zucchini and cook on a low to medium heat for about five minutes (image 2).

    green vegetables in coconut milk in a pot labelled number three.
    green soup being blended in a pot labelled number four.

    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).

    Step 4

    Blend your soup! Use an immersion blender to blend the soup or, alternatively, blend in batches in a food processor (image 4).

    Ladle your vegan broccoli and zucchini soup into your bowls and top with pepitas, fresh mint leaves and a swirl of olive oil if you like.

    💭 Expert recipe tips and notes

    • Dice the vegetables into roughly similar sized pieces for an even cook time.
    • Use a big enough pot! I often grab one that's too small and then have to transfer to a bigger one mid-cook time . . .
    • If your soup is thicker than you like, simply add a little more vegetable stock or water to thin out.
    • For those doing whole 30, just check your vegetable stock doesn't have ingredients such as sugar.

    📋 Frequently asked questions

    Is this a vegan broccoli zucchini soup?

    Yes, there is no cream or cheese so it's suitable for a vegan diet.

    Can I use broccoli stalks for soup?

    Broccoli stalks are packed with healthy nutrients and can easily be used for soup. Slice off the very end if it is dry, then dice the rest of the stalk and add to your soup pot!

    Is there an alternative to using coconut milk?

    You can use another non-dairy milk instead.

    Can I add more vegetables?

    Sure! Carrots, butternut squash or a little potato will all get in more veggies! Just adjust with more vegetable broth if needed so it doesn't get too thick.

    📖 Freezing advice

    This broccoli zucchini soup is very easy to freeze as a meal prep lunch or dinner. Who doesn't love to make ahead for a busy day! Simply freeze in suitable containers, and reheat in your soup pot. You may need to add a little vegetable stock or water when reheating.

    🍽 How to serve broccoli zucchini soup

    • Enjoy with breads, pita chips or crackers if they suit you, or perhaps my chia and flaxseed crackers for a gluten free option.
    • Soup and salad is always good in the summer months. My butternut beet salad and pesto orzo salad are both more filling options, while my asparagus caprese salad has even more greens!
    • My sweet potato wedges are a tasty hot side for soup!
    broccoli zucchini soup in two white bowls garnished with mint and pepitas with a jar of olive oil in the background.

    🥣 More healthy soup recipes

    Soup is always perfect as healthy comfort food, so I think you'll love my parsnip ginger soup and vegetable gnocchi soup for another time! Some recent recipes to enjoy:

    • parsnip and ginger soup in a white bowl garnished with fresh herbs with a spoon in it next to ginger and garlic.
      Parsnip and Ginger Soup
    • collage of salad, bread rolls, squash and sweet potatoes in a dish.
      What To Serve With Chicken Soup - 25 Best Recipes!
    • celery and leek soup in a white bowl with a spoon in it on a blue cloth next to a bowl of herbs.
      Celery and Leek Soup
    • vegetarian gnocchi soup in a white bowl on a beige cloth next to a spoon and small bowl of parsley.
      Vegetarian Gnocchi Soup

    I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ or comment if you've tried the recipe!

    📖 Recipe

    broccoli zucchini soup in a white bowl with a spoon in it on a beige cloth next to garlic and mint.

    Broccoli Zucchini Soup

    Claire
    Packed with greens, this creamy broccoli zucchini soup is perfect for a healthy lunch or light dinner!
    5 from 3 votes
    Prevent your screen from going dark
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    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Appetizer, Lunch, Soup
    Cuisine American, British
    Servings 4 servings
    Calories 132 kcal

    Equipment

    • Soup pot
    • Ladle
    • Immersion blender

    Ingredients
     
     

    • 1 tablespoon olive oil
    • ½ white onion peeled, diced
    • 1 celery stick diced
    • 1 garlic clove minced or finely diced
    • 1 large broccoli head diced
    • 3 zucchini diced
    • 2.5 cups vegetable stock
    • ½ cup coconut milk
    • 1 teaspoon dried thyme
    • 1 tablespoon fresh mint leaves
    • 1 teaspoon apple cider vinegar
    • pinch salt
    • pinch black pepper

    Optional toppings

    • pepitas (can be dry toasted first)
    • fresh mint leaves

    Instructions
     

    • In a large soup pot, heat olive oil and tip in the onion, celery and dried thyme. Saute on a low heat for 4-5 minutes and then add in the garlic.
    • Tip in the diced broccoli and zucchini, and stir to combine. Cook for 5 minutes, then pour in the vegetable stock. Bring to a boil, then reduce the heat and pour in the coconut milk. Cook for 20 minutes.
    • Sprinkle in the fresh mint leaves and apple cider vinegar, if using. Blend using an immersion blender, or transfer batches to blend in a food processor. Season with salt and black pepper to taste.

    Notes

    • I suggest using the broccoli stalks as well as the flowers, as they add flavor and nutrients!
    • Dice the vegetables into roughly similar size pieces for an even cook time.
    • If you're whole 30, check your vegetable stock for any restricted ingredients such as sugar.
    • My low histamine readers may wish to leave out the vinegar, if it doesn't work for them.
    • Adjust with more vegetable stock if the soup is too thick for your preference.
    • Nutritional information is auto-generated and should be considered to be an estimate.
     
    Swiss Interest Group Histamine Intolerance
    All ingredients score 0 on the SIGHI list, with the exception of:
    • garlic and apple cider vinegar, which score 1.
    • vegetable stock will depend upon ingredients used.
    • black pepper, which scores 2.

    Nutrition

    Calories: 132kcalCarbohydrates: 19gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 652mgPotassium: 900mgFiber: 6gSugar: 9gVitamin A: 1621IUVitamin C: 164mgCalcium: 120mgIron: 2mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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    Reader Interactions

    Comments

    1. Bo de Vries says

      March 20, 2023 at 1:08 pm

      5 stars
      I love this soup! So tasty!
      I combined it with mascarpone, pistachio nuts for some crunch and added meatballs.

      Reply
      • Claire says

        March 20, 2023 at 4:59 pm

        So glad you liked it! And love the idea of adding some crunch - I often sprinkle pumpkin seeds onto soups for that reason too.

        Reply

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    Recipe Rating




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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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