1 head broccoli, stem cut, peeled, and cut into thin strips, and broccoli separated into 1-inch florets
1 medium leek, white part only, sliced crosswise into rings
1 chicken bouillon cube
1 large zucchini, ends trimmed,
Grated Fine sea salt Freshly ground black pepper
Place the broccoli stems, florets, and leeks in a soup pot.
Add enough water just to cover the vegetables. Add the bouillon cube. Bring the soup to a boil, cover, and cook over medium heat until the broccoli stems are easily pierced with a knife.
Add the zucchini and continue cooking, covered, for 5 minutes.
Puree the soup in batches in a blender or food processor, or use an immersion blender. Season with salt and pepper to taste. Serve hot.
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