Zucchini and Broccoli Soup
[Vegan]
Author Bio
Lighter versions of comforting dinners and crowd-pleasing desserts.
Maryke Wylde is the founder, blogger, photographer, and...
Lighter versions of comforting dinners and crowd-pleasing desserts.
Maryke Wylde is the founder, blogger, photographer, and recipe writer behind The Wylde Kitchen, a plant-based blog encouraging everyone to add more plant-based meals to their diet. A mother of two growing boys, her mission is to show people it's not hard to cook a variety of vegan food that is delicious and nutritious. Accessible recipes that have been tried and tested await you. Read more about Maryke Wylde
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Zucchini and Broccoli Soup [Vegan]
Flavour packed zucchini and broccoli soup. There is a hint of mint and parsley. Some crunchy red cabbage sliced thinly adds some crunch and a squeeze of lemon on top before serving makes this so fresh and tasty! The trick to this is to blitz half the soup and then...
Flavour packed zucchini and broccoli soup. There is a hint of mint and parsley. Some crunchy red cabbage sliced thinly adds some crunch and a squeeze of lemon on top before serving makes this so fresh and tasty! The trick to this is to blitz half the soup and then put it back in with the rest of the ingredients. Good for freezing if you make a big batch.
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Ingredients You Need for Zucchini and Broccoli Soup [Vegan]
How to Prepare Zucchini and Broccoli Soup [Vegan]
- Peel and chop your onion into cubes, lightly fry in olive oil and add the broccoli and zucchini. Fry for about 5 minutes until soft.
- Add the vegetable stock and simmer on low heat for about 15-20 minutes. Take out half the soup and blend with the parsley and mint. Return to the pot and stir through. Top with red cabbage and a squeeze of lemon. Simple.
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