Sprinkledwithbalance.com
Light but comforting, this broccoli zucchini soup is so easy to make and absolutely delicious. Made with fresh veggies, coconut milk, and aromatics, this soup recipe is dairy-free and vegetarian. Also great for meal-prep, this satisfying soup is a must-try.
Let’s get started!
Gather all your ingredients.
In a large pot, heat up olive oil over medium high heat. Once hot, add chopped celery, carrot and leeks, reduced heat to medium, and cook stirring often for 5 minutes.
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Then add minced garlic cloves, and the seasoning: fresh thyme, onion powder, garlic powder, salt and pepper and stir everything well, continue cooking for 1 minute.
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Next add the broccoli florets and chopped zucchini, stir them in.
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Add the broth, bay leaf, coconut milk. Bring to a boil then reduce heat to medium, then add the lid and cook for 10 minutes. Remove lid and continue cooking for about 15 more minutes, or until broccoli is tender.
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Once the veggies are cooked, remove bay leaf, then using an immersion blender, start blending the soup directly in pot. Taste and adjust salt and pepper if needed. Enjoy!
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