Zucchini and Broccoli Cream Soup
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Zucchini and Broccoli Cream Soup
Ingredients
- Carrot - 1 piece
- Potato - 10.6 oz
- Broccoli - 10.6 oz
- Young zucchini - 10.6 oz
- Vegetable Oil - 1 fl oz
- Chicken Broth - 7 fl oz
- Cream 22% - 8 fl oz
- Italian chopped parsley - to taste
- Salt - to taste
- Herbs - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Slice the carrot into half-rings about 5 mm thick.
Step 3
Peel the potato and cut it into cubes with sides of 1–1.5 cm.
Step 4
Break the broccoli into florets.
Step 5
Cut the zucchini into random shapes. Young zucchini do not need to be peeled or seeded.
Step 6
Pour vegetable oil into the bottom of a pot.
Step 7
Layer the vegetables: first the carrot, then the potato, followed by the broccoli, and finally the zucchini on top.
Step 8
Pour in the vegetable broth, cover with a lid, bring to a boil, and simmer on low heat until the vegetables are soft, about 25–30 minutes.
Step 9
Blend the soup with an immersion blender, add cream, herbs, and salt to taste.
Step 10
Serve the zucchini cream soup warm, garnished with fresh herbs.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.