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Zucchini and Broccoli Soup

March 18, 2012 by overtimecook 20 Comments

I think that every time I post a soup recipe, I precede it with a long introduction about my love of soups. Are you tired of the introduction yet? Because if not, I can totally talk about it again. Or I can steer you to the other soup recipes on this blog. And in place of an introduction, I can go on a little rant about the New iPod.

Don’t get me wrong. I’m typing this on my iPhone, and really love all things apple. But! Here’s what I don’t get- why the lines outside electronics retailers on Release Day?

Let’s say you have the 500+ bucks to drop on a new iPad, and have been waiting excitedly for the new release. Would it kill you to wait until the next day, or even a week? Or sell your dignity for an extra day with the new toy. Your choice.

Speaking of waiting, don’t wait to make this fabulous soup. It’s healthy, it’s filling, and it’s totally delicious.

Zucchini and Broccoli Soup:
Ingredients:
Olive oil, for frying
2 large onions
3 cloves garlic
3 large zucchini
2 pounds frozen cut broccoli, defrosted
2 cups vegetable broth
6-8 cups water
1 can white beans (optional)
Salt and black pepper, to taste

Instructions:
Heat olive oil in a large pot. Dice onions and add to hot oil. Sauté over medium-low flame.
Meanwhile, mince garlic cloves and add to pot. Sauté until onions are translucent.
Cut zucchini into half rings (no need to cut too small, they will be puréed later on.) Add the zucchini and the defrosted broccoli to the pot. Keep flame on low and sauté vegetables until they are starting to soften.
Add vegetable broth and water and bring pot to a boil. Lower flame and leave to simmer until vegetables are limp. (About half an hour to forty five minutes.)
Add beans, if desired. Remove pot from heat and purée with an immersion blender until smooth. Add salt and pepper to taste.


Enjoy!

Thanks for stopping by! And if you have some chometz leftover in your pantry- stay tuned! I have some great recipes to use it up! -Miriam

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Filed Under: Healthy, Soups, Super-Easy Tagged With: Broccoli, Healthy, Recipes, soup


Comments

  1. Judy says

    March 19, 2012 at 9:48 am

    Smart idea to add the beans, that would give it nice body and help to meld the flavors–good one!

    Reply
  2. Brucha says

    March 19, 2012 at 10:20 am

    I love the pictures!

    Reply
  3. Paula says

    March 20, 2012 at 9:13 pm

    I’ve never had zucchini in a soup. Paired with the broccoli I imagine it is very tasty. Have you every made this with fresh broccoli?

    Reply
  4. esther says

    September 1, 2012 at 6:23 pm

    2 questions:
    1-How much does this recipe yield?
    2-Any veg broth shortcut?
    Thanks Miriam!

    Reply
    • overtimecook says

      September 1, 2012 at 9:59 pm

      Esther, this yields quite a bit (enough to feed a pretty large family) but it freezes beautifully, so I wind up freezing extra for later.

      Reply
      • Leah says

        January 13, 2017 at 9:46 am

        I love this soup but it turns very watery when I defrost it. How do I keep it thick and creamy?

        Reply
        • overtimecook says

          January 18, 2017 at 3:52 pm

          I would just simmer until it thickens.

          Reply
  5. Tami says

    December 21, 2012 at 1:37 pm

    Just made this recipe and it is sooo good! The zucchini soup and the broccoli soup recipes from the Everyday Food Great Food Fast are regular dishes in our house, how great to combine these favorite soup flavors! Thanks for sharing this recipe 🙂

    Reply
  6. Diana says

    March 10, 2013 at 12:24 am

    I made this yesterday but i substituted the chicken broth for vegetable broth. I also added brown rice and it turned out really delicious. Thanks so much for this wonderful recipe!

    Reply
  7. Stephanie says

    February 25, 2014 at 11:28 pm

    Made this tonight, so simple and delicious. Added some garlic powder and thyme while the veggies were cooking. Planning on serving it tomorrow with rotisserie chicken added in. I can’t wait! Thanks for the recipe.

    Reply
    • overtimecook says

      March 3, 2014 at 1:01 am

      Awesome! Thanks for the feedback. 🙂

      Reply
  8. miriam says

    November 19, 2014 at 7:02 pm

    Do u peel the zucchini?

    Reply
  9. jenny says

    April 1, 2015 at 8:35 am

    Can I use fresh broccoli?

    Reply
    • overtimecook says

      April 1, 2015 at 10:59 am

      That should work!

      Reply
  10. Chaya Melcer says

    April 16, 2015 at 10:49 am

    So my husband does not like broccoli however, i was hoping i could sneak this in since it’s all pureed. Do you taste the broccoli or does it all become blended?

    Reply
  11. Ann Shideler says

    May 30, 2015 at 9:00 pm

    I am making this right now with fresh broccoli and plan to add the beans after the rest of the soup is blended…maybe some chopped red pepper as well. Hmmm…brought home some basil and dill…which one to try? Thanks!

    Reply
  12. rachel says

    August 27, 2015 at 12:44 pm

    a HIT!!! great with onion and garlic croutons to add some texture & taste!

    Reply
  13. Devorah says

    October 13, 2015 at 11:03 am

    Delicious! I made huge pot before the holidays, and this was the most requested soup this Yom Tov season. It was perfect for the chilly, rainy Sukkos evenings.

    Reply
  14. Shifra says

    June 2, 2019 at 4:18 pm

    Can I leave out the broccoli altogether?

    Reply
  15. AILUY says

    June 22, 2020 at 12:37 pm

    Can this soup be eaten at room temperature?

    Reply

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