Fall is upon us which means soup season is coming! I am getting in on the game a little early with this easy soup that takes advantage of all your summer zucchini harvest that you have left over. There is nothing I like more than a warm, creamy soup on a cool fall evening. Soups are my comfort go to recipes in the fall/winter. Over the next few months, I will be sharing all my favorite soup recipes!
This recipe is vegetarian, low carb, keto friendly, and gluten free. If you like creamy soups, I guarantee you will love this recipe! This soup is slightly on the thicker side due to all the green vegetables that are full of fiber. It is quite filling and can be eaten by itself as a meal replacement. However, I usually pair mine with a grilled vegetable sandwich or veggie salad. If you don’t like thick soups, you can add more broth! A luscious, very green soup made with just a handful of ingredients. I usually keep broccoli and zucchini ratio 1:1 when making the soup. You can make it on the stove or even in the instant pot. It is a very simple recipe that can be made within 30 minutes.
[Per serving Calories 170, Fat 12g, Carbs 14g, Fiber 4g, Protein 4g]
3 cups of zucchini, cubed medium size
3 cups of broccoli, chopped into small florets
1 medium onion, finely chopped
4-5 cloves of garlic, finely chopped
3 tbsp of kerry gold butter
4 cups of vegetable stock
1 tsp of salt & pepper (adjust to taste)
¼ cup heavy cream & few tbsp to drizzle on the top prior serving
For stove –
Once you have washed and prepped all your veggies. Melt butter over medium heat. Add finely chopped garlic, onions, and sauté until translucent. Add in the zucchini, broccoli, salt, pepper, and broth. Mix thoroughly, cover the pot and cook on medium heat for 15 minutes or until vegetables are all cooked thoroughly. Add in your heavy cream and mix thoroughly, let it simmer for 1-2 minutes. Puree soup with an immersion blender or in your Vitamix. Blend soup until smooth. Serve hot and drizzle heavy cream prior serving!
For Instant pot –
Press the sauté button on the instant pot, allow it to heat up for 2 minutes. While instant pot is warming up, wash and prep all your veggies. Once hot, add butter. Once melts, add finely chopped garlic, onions, and sauté until translucent. Add in the zucchini, broccoli, salt and pepper. Mix thoroughly and cook for 3-4 minutes. Add broth and close the lid and make sure the nozzle is in the sealing position. Use the manual mode and set the timer for 4 minutes. When the timer goes off, use the quick release method. When the pressure is totally down, take off the lid and add in the heavy cream prior blending. You can blend with immersion blender or in your Vitamix. Blend soup until smooth. Serve hot and drizzle heavy cream prior serving!