Zucchini and broccoli puree soup
4 servings
40 minutes
Zucchini and broccoli puree soup is a delicate and aromatic dish that has found its place in European cuisine due to its lightness and health benefits. Zucchini gives the soup a soft, silky texture, while broccoli adds a rich flavor with a hint of nuttiness. Cream makes it velvety, and a mix of Italian herbs adds sophistication. This soup is perfect for a light lunch or dinner; it is nourishing but not heavy. Historically, pureed soups emerged in French cuisine, where creamy textures and refined flavors were valued. It can be served with crispy croutons or fresh herbs, making the meal even more exquisite. Such soup warms wonderfully on cool evenings and brings a cozy mood.
1
Prepare all the ingredients.
2
Cut the carrot into half-rings about 5 mm thick.
- Carrot: 1 piece
3
Peel the potatoes and cut them into cubes of 1–1.5 cm sides.
- Potato: 300 g
4
Break the broccoli into florets.
- Broccoli: 300 g
5
Cut the zucchini randomly. Young zucchinis do not need to be peeled or seeded.
- Baby courgettes: 300 g
6
Pour vegetable oil into the bottom of the pot.
- Vegetable oil: 30 ml
7
Layer the vegetables: first carrots, then potatoes, followed by broccoli, and zucchini on top.
8
Pour in the vegetable broth, cover with a lid, bring to a boil and simmer on low heat until the vegetables are tender, about 25–30 minutes.
- Vegetable broth: 200 ml
9
Blend the soup with a blender, add cream, herbs, and salt to taste.
- Cream 20% fat: 250 ml
- Italian herb blend: to taste
- Salt: to taste
10
Serve the zucchini puree soup warm, garnished with fresh herbs.
- Fresh herbs: to taste
