Lately, I’ve been finding myself more and more drawn to the idea of having soups for dinner. Paired with a few slices of bread toasted with garlic and thyme butter, it is filling, delicious and yet not heavy; heavy in a way Indian food really can be. Plus, the clean-up is a breeze. I just buy the bread from a local grocery every other day. One loaf of sourdough bread lasts for a good 3 dinners or so for two people.
My mother always told me that one must “breakfast like a king, lunch like a prince and dinner like a pauper”.
And did I mention about the clean-up? One pan, one blender jar, chopping board and knife, two bowls, two spoons. That’s it!
This soup while perfectly enough as dinner for two, can also be a nice appetizer as well, and will serve 3-4 people. Not to mention that this is now officially the only way I can eat broccoli and love it. What else would you do when you have half a zucchini and half a head of broccoli left over? Not another stir fry! A soup is just what you need to do.
Creamy Broccoli & Zucchini Soup
- Prep Time:15m
- Cook Time:25m
- Total Time:40m
- Serves: 2
- Yield: About 4 cups
Ingredients
- 1 tbsp. butter
- 1 c chopped onions
- 1 clove of garlic
- 1 c chopped potatoes
- 1 c chopped zucchini
- 2 c vegetable/chicken stock
- 1 c Broccoli florets
- 1 c skimmed milk
- Salt to taste
- Black pepper powder to taste
- 1 tbsp. Parmesan cheese, grated
Instructions
- Melt the butter in a pan.
- Saute the onions and garlic until onions are translucent.
- Add in the potatoes and zucchini and stir well.
- Pour in the vegetable stock, cover and cook until the potatoes are soft.
- Add the broccoli florets and cook until they are vibrantly green and soft.
- Turn off heat, and let cool completely.
- Blend to a smooth paste in a food processor.
- Return back to the stove, add salt, pepper and milk.
- Let it come to a boil, and thicken a bit.
- Stir in the Parmesan cheese and serve hot!
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