*Approximately. You need about 6-7 cups chopped veggies for this recipe, so if you have more zucchini or more broccoli, just use what you have. Proportions here don’t need to be exact.
Melt butter over medium heat then add onion and cook until translucent. Add garlic and cook another minute or so, until fragrant. Add in the zucchini, broccoli, salt, and broth. Stir, cover and simmer for about 15 minutes or until the vegetables are tender. Stir in your nut butter and protein powder, if using. Puree soup with an immersion blender, or pour in to a regular blender and blend until smooth (tip: you may have to blend in two batches depending on the size of your blender).
Tip: For a creamier soup, use less broth. For a thinner soup, use more. Duh, but just in case.
That’s it! This soup also reheats nicely, so refrigerate or freeze leftovers if you’d like.