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 10
Serve the zucchini cream soup warm, garnished with fresh herbs.
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.
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