Easy recipe of the week: courgette-broccoli soup
“What are we eating today?” It is probably the most frequently asked question in the world. After a hectic day, running from place to place and a packed diary, you really don't feel like spending hours in the kitchen. We understand that. You want to conjure up something tasty that is not just a quick snack, but does not have to take hours. Because while we all crave a quick meal from time to time, you don't want to settle for a boring, quickly made meal every day either. Luckily, I have something for you! In the section Easy recipes of the week Every Monday, we search for the fastest, easiest, and tastiest recipes that you can put on the table in no time. This week: comforting zucchini-broccoli soup.
If you live on my For You page, you see it constantly: soup. Pumpkin soup, tomato soup, and now again – yes indeed – zucchini soup. And whether you want to have it with potatoes or basil: there’s a recipe for that on TikTok. But what sounds the tastiest to me is this one with broccoli, Parmesan cheese, and fresh herbs. Why only eat zucchini when you can add more vegetables? This is such a green soup that looks very healthy (and it really is) and is still delicious.
Curious how to make this winter soup? It’s quite simple – because yes, this is called the easy recipes section for a reason. I’m not going to burden you with a five-course menu? Of course not.
The shopping list (for 3 to 4 people)
- 1 whole broccoli with stalk
- 1 zucchini
- 1 onion
- 2 cloves of garlic
- 1.5 liters of broth
- 30 grams of Parmesan cheese
- 2 tablespoons of green pesto
- A handful of fresh basil
- Juice of half a lemon
- A handful of parsley
- A few sprigs of thyme
The preparation
Step 1: chop the vegetables
You can’t have soup without vegetables. There’s always some carrot, celery, or onion in it, and this recipe is no different. Cut the broccoli into florets and include the stalk: slice it into small pieces. Add the onion in large chunks and one whole zucchini into half slices. So yes, that’s a bomb full of vitamins that you slurp down. And the garlic (which you absolutely cannot forget) you chop or press finely.
Step 2: sauté those greens
Then you’re going to sauté the vegetables. Heat olive oil in the pan and sauté them with some pepper, salt, and thyme.
Step 3: deglaze
Once this is well sautéed, add the (vegetable) broth. This deglazes the vegetables. Put the lid back on the pan and let it cook for about 15 minutes. Once the broccoli is soft, it’s done.
Step 4: pureeing is a real art
After cooking, lower the heat a bit and add the parsley, basil, and lemon juice. Then puree the soup to the thickness you want. You can make a super smooth soup that falls through a sieve in one piece, or a slightly thicker soup with more chunks. It is all up to you.
Step 5: finishing the soup
We’re almost done: now you can finish the soup. Mix the pesto and grated Parmesan cheese into the soup and stir well until everything is one whole.
Serve for the pot watchers of your aesthetic photos the soup in a bowl with some cream, chili flakes, a few basil leaves, and grated Parmesan cheese.
Step 6: what do you eat with the soup?
It’s no surprise that this is not exactly a meal soup. There’s no rice, potatoes, or pasta in it. So yes, something has to go with it, because you also need to live on carbohydrates. Otherwise, you won’t have the energy to exercise or train your feet so you can walk in those new pumps. This is a do-what-your-heart-says-matter. Add what you like. For example, a large Turkish bread that you can dip into the soup, or build a complete hard roll with goat cheese and honey. Of course, you can choose to go classic with a toastie. Not so original, but really tasty.
That’s it again. Follow these simple steps and you’ll have a healthy and comforting soup on the table in less than half an hour (if you take it very easy – leisurely chopping with a glass of wine and good music on). More do you want on such a cold day?
@sanne.vanlierop Zucchini broccoli soup with parmesan and fresh herbs 🌿 🥦🧀 #7 soup series! Last week caught the flu, and nothing is better than soup! This one is full of vitamins and is really very tasty!! I say make it quickly😍😍 Ingredients – 3/4 people 1 whole broccoli (with stalk) 1 zucchini 1 onion 2 cloves of garlic 1.5 liters of broth Parmesan cheese A handful of fresh flat-leaf parsley A handful of fresh basil Juice of 1/2 lemon A few sprigs of thyme 30 gr Parmesan cheese 2 tbsp pesto olive oil, pepper, and salt for garnish: (plant-based) cooking cream, parmesan, chili flakes, and fresh basil Preparation Cut the broccoli into florets, the stalk into small slices, the onion into large pieces, and the zucchini also into half slices. Finely chop the garlic. Heat olive oil in the pan and add everything to the pan. Sauté for a few minutes with pepper, salt, and thyme. Then deglaze with the broth and let it cook for about 15 minutes, or until the broccoli is soft. Then add the parsley, basil, and lemon juice. Puree the soup smooth. Then add the parmesan and pesto and stir the soup well. Serve with some cream, chili flakes, basil, and parmesan. #soup #soup #souprecipes #soupseason #zucchini #broccoli #parmesan #parmesancheese #parmigiano #gezonderecepten
