Broccoli and Zucchini Soup

This broccoli zucchini soup recipe is vegan-friendly and dairy-free, making it suitable for a variety of dietary preferences. It combines simple ingredients like zucchini, broccoli, onion, and vegetable broth for a wholesome warm bowl of soup.

This easy broccoli courgette soup recipe is super easy and quick to make. With just a few ingredients and easy to follow step, you will have yourself a delicious healthy broccoli and zucchini soup in under 25 minutes. My love for this recipe has to be that it is versatile, it is vegan friendly and absolutely dairy-free. It doesn’t end here, if you want to make it with dairy you can still do that by replacing water with cream or coconut milk. If you tried this broccoli green soup and loved it then i am almost certain you will love my Broccoli Feta Soup as well.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Broccoli
• Zucchini
• Vegetable broth
• Olive oil
• Onion
• Garlic
• Fresh parsley (chopped) Optional
• Salt and black pepper for taste

How to make Broccoli and Zucchini Soup

1. Prepare the Vegetables: Begin by thoroughly rinsing the zucchini and broccoli under cool, running water to remove any dirt or residues. Once cleaned, chop the zucchini into even, bite-sized pieces. For the broccoli, carefully cut the florets from the main stem, ideally they should roughly be the same size for even cooking. Next, peel the onion and finely dice it into small pieces.
2. Warm the Olive Oil: Place a medium-sized saucepan on the stovetop and set the heat to medium. Pour in the olive oil, allowing it to warm up gradually. This process will help to release the oil’s flavor and aroma, creating a rich base for your soup.
3. Sauté the Onion and Garlic: Add the finely diced onion to the saucepan, followed by minced garlic. Stir occasionally to prevent the garlic from burning. Sauté for approximately 5 minutes, or until the onions become soft and translucent. This step allows the flavors to meld together, creating a fragrant and flavorful foundation for the soup.

4. Cook the Zucchini: Add chopped zucchini to the saucepan. To steam and cook, add about a tablespoon of water or vegetable broth. This liquid will create steam, helping to soften the zucchini. Cover the saucepan with a lid and let the zucchini cook for around 5 minutes.

5. Add the Broccoli and Broth: Once the zucchini has softened, add the broccoli florets to the saucepan. Pour in 2 cups of vegetable broth along with an additional cup of water. This liquid will serve as the base of the soup, providing depth and richness to the flavor profile.

6. Season the Soup: At this stage, season the soup with your preferred spices and herbs. I used dried oregano and ground black pepper for a simple yet flavorful touch. However, feel free to customize this with your favorite seasonings to suit your taste.
7. Simmer Until Tender: Allow the soup to cook for an additional 5 to 10 minutes. This time frame will vary based on the size of your vegetable pieces and your desired level of tenderness. Ensure that all the vegetables are soft and easily pierced with a fork before proceeding to the next step.
8. Blend Until Smooth: Once the vegetables are tender, carefully transfer the contents of the saucepan into a blender or food processor. Add fresh parsley to enhance the flavor and freshness of the soup. Blend the broccoli zucchini soup until it reaches a smooth, creamy consistency. Alternatively, you can use an immersion blender directly in the saucepan for convenience.

9. Serve the Soup: Your broccoli zucchini soup is now ready to be served. Pour the smooth soup into bowls, and if desired, garnish with additional parsley or a drizzle of olive oil for a finishing touch. Enjoy the warmth and flavor of this wholesome green soup!

Tips and mistakes to avoid for beginner cooks

1. If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
2. If for some reason the liquid content is too much in the pot or you would just like to thicken the soup, you can thicken it with a cornstarch slurry. Depending on the situation on hand its a great idea to start with 1 tablespoon of cornstarch to 2 tablespoon of water ratio.

More Easy soup recipes to add to your rotation

How to store left over Broccoli Zucchini Soup

This recipe makes a generous amount, easily serving 3 to 4 people, and if you find yourself with leftovers, you can follow these straightforward steps to store them in the fridge or freezer.

First, let the broccoli zucchini soup cool completely, then transfer it to an airtight container. It will remain fresh in the refrigerator for up to 4 days. If you prefer to freeze the soup, you can use an airtight container or try my space-saving tip. Portion the soup into zip lock bags, remove all excess air before sealing, and lay them flat in the freezer. If you have multiple portions, you can stack them neatly on top of each other. I like this method because it allows for quicker thawing due to the thin layer of soup.

When you’re ready to reheat, allow the frozen soup to thaw overnight or so, then warm it up using a microwave or a saucepan on the stovetop. Keep in mind that food stored in the freezer for an extended period might accumulate extra water. To return the soup to its original texture, let it simmer over medium heat with the pot uncovered, allowing the excess water to evaporate.