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broccoli zucchini soup in a white bowl with a spoon in it on a beige cloth next to garlic and mint.
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5 from 9 votes

Broccoli Zucchini Soup

Packed with greens, this creamy broccoli zucchini soup is perfect for a tasty lunch or light dinner!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizer, Lunch, Soup
Cuisine: American, British
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 4 servings
Calories: 132kcal
Author: Claire

Equipment

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
US Customary - Metric

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: 132kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 652mg | Potassium: 900mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1621IU | Vitamin C: 164mg | Calcium: 120mg | Iron: 2mg