10 min
15 min
4-6
3 cups cubed zucchini*
3 cups broccoli, roughly chopped in to florets*
1 medium onion, chopped
3 cloves garlic (or more if you’re like me!)
2 Tablespoons butter
4 cups chicken or vegetable stock
1-2 teaspoons salt
pepper to taste
*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.
This recipe comes together pretty quickly, and is not complicated at all, so it’s become a favorite around our house. A lot of soups are intimidating because they seem like a lot of work for just a soup. But this one is ready in 30 minutes or less and makes a lot, so if you’re feeding a crowd or want leftovers for lunch, you’re all set.
This soup is thick and creamy, and so flavorful and comforting that it’s like a big hug in the form of food.
*Add some nut butter (cashew is nice) or some bone broth protein for a more thicker, protein-enriched soup.
