Name: Zucchini and broccoli soup recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 leek, pale section only, thickly sliced; 1 garlic clove, crushed; 1 zucchini, ends trimmed, coarsely chopped; 1 head broccoli, florets and stems coarsely chopped; 1 brushed potato, peeled, coarsely chopped; 1l chicken; 120g pea; 125ml thickened cream; Zucchini noodles, to serve; Flat-leaf parsley leaves, to serve; Chopped chives, to serve

Zucchini and broccoli soup recipe

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Whip up a delicious and satisfying winter meal that the whole family will love.

Ingredients:

18.20 gm olive oil
1 leek, pale section only, thickly sliced
1 zucchini, ends trimmed, coarsely chopped
1 head broccoli, florets and stems coarsely chopped
1 brushed potato, peeled, coarsely chopped
1l chicken
120g pea
125ml thickened cream
Zucchini noodles, to serve
Flat-leaf parsley leaves, to serve
Chopped chives, to serve

Instructions:

In a large saucepan over medium heat, warm the oil, then sauté leek and garlic until leek softens. Stir in zucchini, broccoli, potato, and stock. Increase heat and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until broccoli stems are very tender, about 15 minutes.
Stir in the peas and cream, cook for 2 minutes until warmed, then take off the heat and let it cool slightly. Blend with a stick blender until smooth, season to taste. Divide into serving bowls, top with zucchini noodles, sprinkle with parsley and chives, and serve right away.

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