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Creamy Zucchini Noodle Broccoli Soup

Creamy Zucchini Noodle Broccoli Soup
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Indulge in the comforting embrace of Creamy Zucchini Noodle Broccoli Soup, a wholesome dish that combines fresh vegetables into a velvety smooth puree. Perfect for busy weeknights or cozy family gatherings, this soup is not only easy to make but also packed with nutrients, ensuring everyone leaves the table satisfied. The delightful mix of broccoli and zucchini offers a healthy twist, while the zoodles add a fun texture that even kids will love. This recipe is versatile, allowing you to customize it based on your pantry staples. With just a few simple ingredients and minimal prep time, you’ll have a deliciously nourishing meal ready to enjoy.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 leek (pale section only, thickly sliced)
  • 1 garlic clove (crushed)
  • 1 large zucchini (ends trimmed, half chopped, half zoodled)
  • 1 large head broccoli (florets and stems coarsely chopped)
  • 1 large potato (peeled, coarsely chopped)
  • 4 cups vegetable stock
  • 1/2 cup cream cheese
  • 1 cup frozen peas (thawed)
  • Flat-leaf parsley leaves (to serve)
  • Chopped chives (to serve)

Instructions

  1. Wash and trim zucchini; spiralize half into zoodles and chop the other half.
  2. Coarsely chop broccoli and potato.
  3. Heat olive oil in a large saucepan over medium heat; sauté garlic and leeks until softened.
  4. Add chopped zucchini, broccoli, and potato; cook until golden brown.
  5. Pour in vegetable stock; simmer for 15 minutes until veggies are tender.
  6. Stir in cream cheese; blend until smooth using an immersion blender.
  7. Return to low heat; add peas and zoodles; simmer for 2–3 minutes until heated through.
  8. Serve warm, garnished with parsley and chives.

Nutrition

Find it online: https://www.kitchenstorydaily.com/creamy-zucchini-noodle-broccoli-soup/