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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 mins
Cook Time8 mins
Total Time18 mins
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.
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