Di’s Zucchini & broccoli soup with Parmesan

Di’s Zucchini and broccoli soup with Parmesan


Serves 4

Soup’s up again! Easy-to-make zucchini and broccoli soup is a great way to eat your greens without realising it. Gluten-free and vegetarian, healthy and delicious, this soup uses just one potato to make it creamy without adding any cream. Just add shaved Parmesan cheese to give it some zing.    


  • 2 tblsps extra virgin olive oil
  • 1 medium-sized leek, white part only, washed and sliced
  • 1 clove garlic, crushed
  • 1 sprig fresh rosemary
  • 2 large or 3 small zucchinis (about 360g), halved lengthwise, chopped
  • 1 medium head broccoli, trimmed, cut into florets
  • 1 medium potato, peeled chopped into small chunks
  • 4-5 cups vegetable (or chicken) stock, preferably homemade
  • Salt and freshly ground black pepper
  • Parmesan cheese, to serve


  1. Heat the olive oil in a large heavy-based saucepan over medium-low heat. Add leek and cook, stirring, until softened (3-4 minutes). Add crushed garlic and rosemary sprig then continue cooking for a further minute or so until fragrant.
  2. Add zucchinis, broccoli and potato. Continue cooking gently while stirring until veggies are well coated. Add 4 cups of stock and increase heat to medium-high. Cover and bring to the boil then reduce heat and simmer for 20 minutes or until veggies are very tender. Discard rosemary sprig.
  3. Allow soup to cool slightly before blitzing with a stick blender or processing in batches until smooth. Return saucepan to a simmer and warm soup gently, adding more stock if necessary until it reaches desired consistency. Taste, then season with salt and pepper.

Ladle into bowls and serve with a drizzle of olive oil and cracked pepper. Top with a generous amount of freshly shaved Parmesan cheese.









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