Zucchini & Broccoli soup


Past few weeks I am more surprised than anyone to find that i am halfway obsessed with eating soup for brunch. Daily life is already hectic with working and chores, it has been difficult to eat healthy and going to gym everyday. Drinking soups are the only way to make sure I get a dose of veggies in by the afternoon and because it’s warm and cozy, it fills in for breakfast/lunch. I have been addicted to creamy zucchini soup and thought I would try something different. I have ton of zucchini and broccoli available at this time, so I thought lets try making soup! Three simple ingredients make one tasty and healthy soup. This soup is thick, creamy, flavorful and yet comforting.


2 medium zucchini chopped

2 cups of broccoli, chopped

1 medium onion chopped

3-4 garlic cloves chopped

1 tbsp olive oil/coconut oil (whichever you prefer) I tend to use both

1.5 cups of water or vegetable stock

Salt per taste

Roasted cumin powder

Black pepper to taste

1 tbsp low fat sour cream

2 tsp garlic powder

1 tbsp shredded Parmesan cheese


In a Medium pot, heat olive oil over medium heat. When hot, add the garlic, onion and sauté for few minutes until softened. Add chopped zucchini & broccoli, water and bring to boil. Add salt, pepper, roasted cumin powder, garlic powder. Let it boil for approx. 5 minutes.

Transfer the soup carefully to a blender and blend until smooth. Once pureed, pour the soup back into the pan and add sour cream. Return to a simmer and cook uncovered for few minutes. Serve hot and sprinkle Parmesan cheese (optional). Enjoy!



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