Zucchini Broccoli Soup

This Zucchini Broccoli Soup comes from my mum’s recipe collection, and it brings back warm memories. Creamy and thick, this velouté is a nourishing meal that I like to serve with crunchy croutons and chickpeas to enhance the feeling of fullness. Additionally, this recipe is versatile, and you can enjoy it on any occasion, even lukewarm the next day with the addition of cereals or pasta.

My mum started cooking this Zucchini Broccoli Soup when I was little, and since then, it has been a staple dish every autumn/winter. In the past, my mother was always on the lookout for easy and quick recipes due to the thousand daily commitments. For many years, she used to prepare a big pot of French carrot, leek, and potato soup at least once a week, but at some point, the family’s menu needed an update. So, she decided to experiment in the kitchen by combining green vegetables like zucchini and broccoli and replacing the potatoes with legumes. Chickpeas provide thickness in the same way as potatoes, and they add even more nutrients, making the velouté a complete and wholesome dish.

This Zucchini Broccoli Soup is a delicious light starter, or you can garnish it with cereals or bread croutons, along with legumes, to make it a complete meal. Moreover, I personally enjoy it the next day because it develops all the flavors and becomes even thicker, which is perfect for tossing with pasta.

Ingredients for zucchini soup

• Zucchini: they have a slightly sweet flavor that complements the earthy taste of broccoli. Once added to a pot and covered with water, they become soft, contributing to the creaminess of the soup. Zucchini are low in calories and rich in vitamins A, C, potassium and fiber.

• Broccoli: this vegetable is very nutritious because it’s packed with vitamins, such as C and K, along with potassium, iron and fiber. When puréed, broccoli creates a velvety consistency, and its vibrant green color enhances the visual appeal. Finally, it is rich in antioxidants, which help reduce inflammation and increase the feeling of fullness.

• Onion: sautéed onion is the foundation for the Zucchini Broccoli Soup, releasing natural sweetness and adding warmth to the overall dish. I use yellow onions, but other varieties are fine as well. If you don’t have onions, you can use shallots.

• Chickpea: they are a great source of plant-based protein and make the soup more filling. Their hearty texture and nutty flavor enhance the overall experience. This legume is rich in dietary fiber, B vitamins, and minerals, such as iron and magnesium. When blended, chickpeas replace potatoes by helping to thicken the soup and contributing to a velvety, satisfying texture.

• Croutons: crunchy cubes of bread provide a delightful contrast to the creamy soup. I like to make homemade croutons by seasoning bread with olive oil, salt, pepper and oregano. Additionally, I use whole grain bread, which provides additional nutrients and substance to the dish. They are easy and quick to prepare, but you can easily substitute them with store-bought croutons.

Find the complete recipe with measurements below.

How to prepare this creamy healthy soup

Heat some olive oil in a pot, add cut onions and sauté for a few minutes until soft.

Cut the zucchini into cubes and the broccoli into florets. Add the cut vegetables, season with salt and pepper and then cover with water.

Meanwhile, cut the bread into cubes and put them on a lined baking pan and grease with olive oil. Season with salt and oregano, then bake in the oven at 200°C for about 10-15 minutes or until golden-brown.

Once the vegetables are fully cooked, add the chickpeas and use an immersion blender to mix. Pour ladles of soup in a bowl and top with croutons and chickpeas.

My tips for a nutritious broccoli soup

• You can choose to keep some broccoli florets aside , cook them in the oven while baking the croutons and put them on top of the soup once served.

• To make the soup more satisfying you can substitute croutons with cereals such as rice or quinoa.

• Chickpeas can be seasoned with spices such as paprika, cumin, curry or curcuma, and then baked in the oven before being added on top of the soup for extra crunch.

• Boiled potatoes can be blended with the vegetables to substitute the chickpeas and achieve the same velvety thick texture.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Zucchini Broccoli Soup

Course: Soups, Appetizers, MainCuisine: vegetarian, vegan

Servings

4

servings

Prep time

10

minutes

Cooking time

39

minutes

Ingredients

• Zucchini 2-3

• Broccoli 1

• Onions 1

• Chickpeas 1 can

• Water to cover

• Olive oil 1tbsp for soup + drizzle for croutons

• Salt to taste

• Pepper to taste

• Oregano to taste

• Croutons

Directions

• Cut the zucchini into cubes and the broccoli into florets.
• Heat some olive oil in a pot, add cut onions and sauté for a few minutes until soft.
• Add the cut vegetables, season with salt and pepper and then cover with water.
• Meanwhile, cut the bread into cubes and put them on a lined baking pan and grease with olive oil. Season with salt and oregano, then bake in the oven at 200°C for about 10-15 minutes or until golden-brown.
• Once the vegetables are fully cooked, add the chickpeas and use an immersion blender to mix.
• Pour ladles of soup in a bowl and top with croutons and chickpeas.

Notes

• You can choose to keep some broccoli florets aside , cook them in the oven while baking the croutons and put them on top of the soup once served.
• To make the soup more satisfying you can substitute croutons with cereals such as rice or quinoa.
• Chickpeas can be seasoned with spices such as paprika, cumin, curry or curcuma, and then baked in the oven before being added on top of the soup for extra crunch.
• Boiled potatoes can be blended with the vegetables to substitute the chickpeas and achieve the same velvety thick texture.