Cream of Broccoli and Zucchini Soup
134Kcal
8gFat
12gCarbs
9gNet carbs
5gSugar
6gProtein
35mn
Ingredients
6 servings
- 1 medium broccoli
- 2 medium zucchini
- 1 onion
- 4 cloves of garlic
- 1 liter (34 fl oz.) of beef or chicken stock (water or vegetable stock works)
- 1 tsp of sea salt
- 1 tsp of ground cumin
- 0.5 can or 120 ml of full fat coconut milk or 6 tbsp of coconut cream
- 1 tbsp of olive oil
Directions
Total time:35mn
- Step 1:
Chop the onion, broccoli, zucchini, and garlic cloves.
- Step 2:
Place the olive oil in a deep pan and sweat the onion and crushed garlic for about 5 minutes on medium heat.
- Step 3:
Add the chopped broccoli, zucchini as well as the salt and pepper. Cook on medium for about 5 minutes sitting the vegetables around.
- Step 4:
Add the beef/chicken stock or water and cover. Cook on medium heat for about 30 minutes. Switch the heat off and let it cool down for 5 to 10 minutes.
- Step 5:
Add the coconut milk and cumin and blend.
It is ready!
Serving Tips
Pair Cream of Broccoli and Zucchini Soup with:
• Zucchini Bread
• Seed Bread
• Chicken Salad
Storage Tips
This keeps well in the fridge for up to 5 days
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