Cream of Broccoli and Zucchini Soup

Serves 4 to 6


  • 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
  • Directions
  • 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.
  • 5 Add the zucchini and continue cooking, covered, forminutes.
  • 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.
  • Ingredients
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