Broccoli and Zucchini Puree Soup
A silky soup for the perfect dinner — give it a try! This soup comes together fast and isn't the least bit complicated, which is exactly why it's become a family favorite. I was the only one making it at first, but now my mother-in-law and my sister-in-law make it too. I'm sharing the recipe so you can enjoy it as well!
Mashenka♀
Recipe author
Broccoli and Zucchini Puree Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
2 g
Fats 25 %
2 g
Carbohydrates 50 %
4 g
35 kcal
GI:
100
/
0
/
0
- Peel the onion and cut it into rough dice.
- Wash the broccoli and break it into florets.
- Wash the zucchini, then peel it and scrape out the seeds.
- Melt the butter over medium heat, then add the onion and cook until translucent.
- Peel the garlic, press it in, add it to the onion, and cook for about another minute.
- Add the zucchini and broccoli, season with salt, and pour in the broth.
- Stir, cover, and simmer for 15 minutes, or until the vegetables are tender.
- Puree the soup with an immersion blender (you can adjust the consistency to your liking — use less broth for a thicker, creamier soup and more for a thinner one), then add white pepper to taste.
- Serve the puree soup hot.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Broccoli - 33 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Broth - 15 kcal/100g
- White pepper - 0 kcal/100g
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