A delicious broccoli soup with courgette and fresh dill. Thick, vegan and filled with veggies.
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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