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Zucchini and Broccoli Soup | 20 Soup Recipes for All Seasons

Bursting with seasonal veggie flavours, this Zucchini and Broccoli Soup is a tasty winter warmer. Quick to make, it freezes well and can be reheated quickly for when you’re stuck for time.

Zucchini and Broccoli Soup

This is it, move week is here! Most of our memories, belongings and knick-knacks have been carefully packed away, awaiting – admittedly more patiently than any of us, their shift to our new home on Friday. With a half-packed away kitchen and an emptyish fridge I have been busy planning out this week’s meals that would give us the energy needed to move but be easy to make and quicker to serve.

Luck had it that in amidst of all this commotion, I was contacted by some lovely people working for Jamie Oliver inviting me to take part in a seasonal Soup Challenge as part of the Food Revolution Day which falls on this Friday, May 17th… our move day! The whole idea behind Food Revolution Day is simple: cook it, share it.

As part of the challenge we are provided with a fresh veggie box of seasonal produce from Aussie Farmers Direct. It’s a fantastic service that delivers fresh produce directly to your door – you can check out this week’s box contents here.

Food Revolution Day

So, what’s this campaign about? Food Revolution Day is not so much about raising funds, but about raising awareness and helping out in your local community, workplace or school to do the same. If you believe in the magic of food and that everyone should know how to cook simple but tasty and nutritious food, you should join in the activities or at least find out how you can improve the way you eat at home.  The Food Revolution team has put up some great resources on how to:

You can share your seasonal recipes or snaps via Facebook, Twitter or Instagram using the hashtag #FRD2013 or tagging the @FoodRev team to let them know you’re in! I will be!

Zucchini and Broccoli Soup

Here are 20 seasonal soup recipes to get your tastebuds inspired no matter the season:

Spring: Young Whole Beetroot Soup | Scandinavian Rhubarb Soup | Nettle Soup | Green Garlic Soup | Vegetable Spring Stew

Summer: Chilled Avocado and Citrus Soup | Chilled Strawberry and Coconut Soup | Chilled Coconut and Melon Soup | Gazpacho | Greek Yoghurt Tzatziki Soup

Autumn: Dill Pickle SoupBouillabaisse Seafood Soup | Cabbage Bean and Crispy Kale Soup | Split Pea Soup | Corn Potato and Jalapeno Soup

Winter: Carrot Ginger and Quinoa Soup | Pumpkin Soup with Coconut and Chilli | Straciatella – Greens and Egg Soup | Mushroom Soup

Zucchini and Broccoli Soup

Zucchini and Broccoli Soup
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Zucchini and Broccoli Soup | 20 Soup Recipes for All Seasons

A tasty green vege soup that can be made ahead of time and frozen for convenience. Serve with a dollop of Greek yoghurt, sundried tomatoes or croutons, if you prefer.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 4


  • 1 tbsp peanut oil or olive oil
  • 1 brown onion peeled and sliced
  • 2 large garlic cloves crushed
  • 1/2 red long chilli seeds removed and sliced
  • 2 zucchinis sliced
  • 1 celery stalk sliced
  • 1 tsp dried Italian herbs
  • 2 cups vegetable stock
  • 1 head of broccoli florets only
  • sea salt and pepper to taste

To serve:

  • sprinkling of ground coriander seeds
  • 2 tbsp Greek yoghurt
  • 2 tbsp diced sundried tomatoes
  • 1 sprig spring onion sliced


  • Heat oil in a medium saucepan over low heat. Add onion, garlic and chilli and cook for a minute, stirring, until fragrant.
  • Add zuccchini, celery and herbs. Cook for another minute or until zucchini is slightly softened.
  • Add stock and broccoli florets. Bring to a boil. Remove from heat and blend using a stick blender or transfer into a jug blender. Season with salt and pepper to taste.
  • Serve immedieately, topped with a spoonful of Greek yoghurt, some diced sundried tomatoes and sliced spring onions.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook


Joanne T Ferguson (@mickeydownunder) May 13, 2013 at 11:27 am

G’day LOVE how vibrant your photos are, TRUE!
WHO knew broccoli and zucchini combination could look so inviting too! Thank you!
Cheers! Joanne
What’s On The List

Eha May 13, 2013 at 12:45 pm

What a wonderful soup, Martyna! How did you know these were exactly the vegetables which have to be used next from my fridge? Tomorrow without doubt! Altogether thank you for the list of seasonal soups: I used to be somewhat of a slouch making them, but decreasing temperatures and somewhat increasing waistline has made me think . . .

Maureen | Orgasmic Chef May 13, 2013 at 4:20 pm

What a beautiful soup! I’m still waiting for my box’s arrival. I have no idea what will be in it until it gets here so I can’t plan ahead. :) I hope your move goes smoothly and everything quickly finds a spot in your new home. Moving house can be very stressful but exciting at the same time.

outsideoslo May 14, 2013 at 7:23 am

Thanks for featuring the Scandinavian Rhubarb Soup recipe! I hope you and your readers enjoy it!

Mel @ The cook's notebook May 14, 2013 at 1:54 pm

Good luck with your move! And yummo re soup. We’re having left-over-roast-veg soup for dinner tonight – the leftover roast pumpkin, onion, eggplant and zucchini all being chucked in the thermomix with some stock, heated and blitzed. So easy!

Bam's Kitchen (@bamskitchen) May 16, 2013 at 10:51 pm

Wow the day is finally almost here..the move…Goodluck and I am sure all will be well. I really love this concept of food revolution day. I also think your delicious vibrant zucchini and broccoli soup is the perfect fit for the a healthy recipe for 20 delicious healthy soups. Best wishes on your move. Take care, BAM

chewtown May 23, 2013 at 11:35 am

I love a green soup Martyna! Makes me feel so healthy. This one sounds like an absolute winner.

Anya @ SAS-does May 27, 2013 at 10:15 pm

Love your zucchini and broccoli soup, Martyna, and thank you for including my Vegetable Spring stew in your list!

WIN a KitchenAid Artisan Deluxe Hand Blender valued at $249 | Wholesome Cook June 7, 2013 at 2:18 pm

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Stephanie July 9, 2013 at 10:04 am

Hello, I’m a long time reader, first time commenter. :) I love your blog and this soup looks wonderful. What looks even more wonderful are those pasta/soup plates! My husband and I are currently on the hunt for the perfect “white ware” plates, and these are gorgeous. If you have the time and it’s not an inconvenience, I don’t suppose you could share with me the manufacturer/set of this dish? Feel free to email me…. thank you! :)

Martyna @ Wholesome Cook July 9, 2013 at 1:41 pm

Hi Stephanie, thanks for reading and stopping by to say hi. :-) These plates are actually no-name ones I bought from the Kultura department store in Manila, the Philippines on a recent trip. However, I do have a couple of Maxwell Williams plates that are very similar but bigger. They are from the loose White Basics range. Love them for serving salads – you can see the plate in this post. I am also currently liking many of Robert Gordon’s dinnerware pieces – you can shop online with them too. Good luck with your hunt – feel free to share your find on Wholesome Cook’s Facebook page :-)

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[…] Biscoff Shortcakes 14. Delicious Fall Vegetable Stew 15. Apple Dumplings with Maple Syrup 16. Zucchini and Broccoli Soup 17. Persimmon Creme Brulee 18. Italian Sausage Kale and Cannellini Bean Soup 19. Pumpkin Spice […]


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