Zucchini, Broccoli & Leek Soup

Soup, the ultimate comfort food. Next to this creamy mac ‘n cheese of course, and mashed potatoes. And chocolate mousse, we admit it. Anyway, the easiest way to make a silky, smooth soup like this, is to cook the vegetables and puree them with a hand blender. Simple as that! 

1 knob of butter of a splash of olive oil
1 onion, roughly chopped
1 thin leek, chopped
2 stalks of celery, roughly chopped
2 cloves of garlic, quartered
1 zucchini, roughly chopped
1 broccoli, roughly chopped
4 cups/1 liter of vegetable stock
handful of basil leaves
handful of pistachio nuts, roughly chopped

Extra: hand blender

1. Heat the butter or oil in a soup pan. Add onion, leek and celery and cook over medium heat for approx. 5 minutes until the leek has shrunk a little. Add garlic, zucchini, and broccoli and stir for a few more minutes.

2. Add the stock and bring to a boil. Turn the heat down and simmer over a low heat, covered, for about 25-30 minutes until the zucchini is soft. Remove from the heat and blend the soup with a hand blender until very smooth. Serve the soup in bowls. Sprinkle with basil and pistachio nuts. Serve with some grilled naan bread if you like.

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