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.

Zucchini and Broccoli Soup [Vegan]

Cooking Time




  • 2 zucchini
  • 1 head of broccoli
  • 1 brown onion
  • 2 cups vegetable stock
  • handful of fresh mint and parsley
  • 1 cup red cabbage (thinly sliced)
  • 1 wedge fresh lemon


  1. 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.
  2. 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.