Broccoli Zucchini Soup
Packed with greens, this creamy broccoli zucchini soup is perfect for a tasty lunch or light dinner!
Servings: 4 servings
Calories: 132kcal
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.
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
