Zucchini and Broccoli Soup

Can you believe winter hasn't even started yet?

Saturday is the day people! The day you pull on your soup-makin' pants and here's a belter for you to kick off the cooler months with.

This delicious soup is packed with vitamins and nutrients to boost your immune system and keep you healthy this winter.


1 tbs 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

4 cups (1L) chicken or vegetable stock

1 cup (120g) frozen peas

1/2 cup (125ml) thickened cream

Zucchini noodles, to serve

Flat-leaf parsley leaves, to serve

Chopped chives, to serve


1 - Heat the oil in a large saucepan over medium heat. Add the leek and garlic and cook, stirring, for 5 mins or until leek softens. Add the zucchini, broccoli, potato and stock and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 15 mins or until broccoli stems are very tender.

2 - Add the peas and cream and cook for 2 mins or until heated through. Remove from heat. Cool slightly. Use a stick blender to blend until smooth. Season. 3. Divide the soup among serving bowls. Top with zucchini noodles. Sprinkle with parsley and chives and serve immediately.

Recipe from Taste.com


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