Broccoli and Zucchini Soup
4 servings
15 minutes
Broccoli and zucchini soup is a light and sophisticated dish of European cuisine that combines the tenderness of broccoli with the softness of zucchini. It has a rich, slightly creamy flavor thanks to goat cheese that adds tangy notes. Steaming the vegetables preserves their freshness and natural aroma, while olive oil gives a velvety texture. This is an ideal choice for those who value healthy eating without sacrificing taste. The soup is served in warm bowls, allowing each piece of cheese to slowly melt into the hot broth, creating a harmony of flavors. The dish is suitable for both a light lunch and an exquisite dinner. Such creamy soups are believed to have originated in France, where vegetables became the foundation of refined cuisine. Its simplicity in preparation makes it accessible even for novice cooks.
1
Separate the broccoli into florets and steam for 4 minutes.
- Broccoli cabbage: 1 piece
2
Peel the zucchini, remove the seeds. Cut into large pieces and place in the second steaming container. Cook with broccoli for another 4-5 minutes.
- Zucchini: 2 pieces
3
In a deep pot, bring the broth to a boil. Transfer the steamed vegetables to a blender, add olive oil, and blend without reaching a puree consistency. Add the resulting mixture to the broth, stir, bring to a boil again, and remove from heat.
- Olive oil: 5 tablespoon
4
Cut the goat cheese into small pieces. Serve the soup in warmed plates, placing 3-4 pieces of cheese in each portion.
- Goat cheese: 100 g