Broccoli, I love the looks and taste. You can do so many different things with this vegetable. Steam it, make broccoli fritters, broccoli puree, use it in quiche, grill it like Yotam Ottolenghi’s famous dish and of course make a nice thick and rich soup out of it!
On top of that, yes it is very good for your health as well! Broccoli is an perfect source of vitamin K, vitamin C, chromium and folate. And it is a good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A, potassium and copper.
But now, let’s talk soup. Do you like your soup to be thick and filled with vegetables? If so, you are like me! And… you should try this one! Just a bunch of fresh veggies and herbs and make something wonderful out of it.
I hope you enjoy this recipe as much as I do. The combination of broccoli with courgette and fresh dill works perfect it you ask me!
broccoli courgette soup
A delicious broccoli soup with courgette and fresh dill. Thick, vegan and filled with veggies.
- 600 gr broccoli
- 300 gr courgette
- 150 gr leek
- 125 gr yellow onion
- 12 gr garlic
- 20 gr dill
- 500 ml vegetable stock
- 500 ml water
- 1 tbsp lemon juice
Chop the broccoli, peel the thicker stalks. Cut the courgette into small cubes, chop the onion, leek, dill and garlic. Boil water and prepare the stock
Heat the olive oil in a large casserole or soup pan. Add the onion and fry until translucent
Add the garlic and fry for 2 minutes. Then add the leek and fry for another 3 minutes
Then add the broccoli and courgette and mix well before adding the stock, water and dill. Keep a little bit of the dill aside for garnishing. Bring to a boil and let it simmer for 20 minutes
Puree the soup with a (hand)blender. Season to your own taste with pepper, salt and 1 tablespoon of lemon juice. Add extra water if your think the soup is too thick. Garnish with some fresh dill
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