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.
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!
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⭐ 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
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:
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).
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
Yes, there is no cream or cheese so it's suitable for a vegan diet.
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!
You can use another non-dairy milk instead.
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!
🥣 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:
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
Equipment
- Soup pot
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.
- garlic and apple cider vinegar, which score 1.
- vegetable stock will depend upon ingredients used.
- black pepper, which scores 2.
Bo de Vries says
I love this soup! So tasty!
I combined it with mascarpone, pistachio nuts for some crunch and added meatballs.
Claire says
So glad you liked it! And love the idea of adding some crunch - I often sprinkle pumpkin seeds onto soups for that reason too.