More >

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


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.



There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!