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Broccoli and zucchini soup

Course: Main course
Preparation: 15 minutes
Cooking: 20 minutes


  • 1.   Preheat the oven to 180 degrees and bring 400 ml of water per person to a boil.
  • 2.   Slice the onion.
  • 3.   Wash or peel the potatoes (Bildstar) and cut into 1 cm pieces.
  • 4.   Cut the bouquets of broccoli into florets and the stems into pieces.
  • 5.   Make three thin zucchini ribbons per person and detail the rest.
  • 6.   Heat half of the olive oil in the soup pot and fry the onion for 2 minutes over medium-low heat.
  • 7.   Add the broccoli and diced zucchini, then stir 3 minutes.
  • 8.   Add the potatoes and 300 ml of water per person and crumble the bouillon cube over the pot.
  • 9.   Let simmer for 15 minutes under cover.
  • 10.   Meanwhile, in the heated frying pan, toast the pumpkin seeds for 2 minutes or until they begin to fry. Then book.
  • 11.   Now heat the rest of the olive oil in the frying pan and cook the courgette ribbons for 5 minutes over medium-high heat. Return to mid-cooking.
  • 12.   Meanwhile, bake the wholemeal bread 8 minutes.
  • 13.   Mix the soup with the dipping blender and add some cooking water to make it lighter.
  • 14.   Add 1 cs of crème fraîche per person, then salt and pepper.
  • 15.   Pour the soup into the bowls. Garnish with the remaining crème fraîche and zucchini ribbons, then sprinkle with roasted pumpkin seeds and add pepper if you wish.
  • 16.   Serve with olives wholemeal bread.



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Ingredients for servings

  • 2 onions
  • 300 g of potato
  • 800 g of broccoli
  • 2 zucchinis
  • 40 g of squash seeds
  • 4 olive bread
  • 8 tablespoon of thick cream
  • 2 tablespoon of olive oil
  • 3 vegetable bouillon cube
  • 1 pinch of salt and pepper