Broccoli Zucchini Soup with White Beans and Peas

zucchini broccoli soup in a black bowl with basil and peas

Broccoli Zucchini Soup with White Beans and Peas

This zucchini broccoli soup with white beans and peas is packed with protein and added protein from the beans and peas making it a well-balanced meal perfect for the winter months

note - ingredients can be approximate.

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Prep Time 10

Cook Time 25

Total Time 35

Course Soup

Cuisine French

Servings

Calories 394 kcal

Equipment

Dutch oven, or large pot (at least 5L)
Stick Blender

Ingredients

1 tablespoon olive oil
1 brown onion
4 garlic cloves
1 zucchini
1 broccoli, head and stalk
2 potatoes, all-rounder, see note 1
1 L (4 cups) vegetable stock
1 cup frozen peas
400 g (14 oz) white beans, approx.1 can
1.5 Greek yoghurt
1 tablespoon white wine vinegar , subs note 2
2 tablespoon Italian herbs
4 basil leaves , or approx.1 tablespoon dried
salt and pepper , to taste

Instructions

Prepare

Cut ends off 1 zucchini and roughly chop.
Cut woody end off 1 broccoli stalk and roughly chop.
Peel and roughly chop 4 garlic cloves, 2 potatoes and 1 brown onion.
Drain and rinse 400 g (14 oz) white beans

Cook

Heat 1 tbsp olive oil in a pot over medium heat. Add 1 brown onion and cook until fragrant (approx. 2 minutes). Then add 4 garlic cloves and cook for another minute.
Add zucchini, broccoli, potatoes 1 L (4 cups) vegetable stockBring to a boil then reduce the heat to a low simmer. Cook for at least 15 minutes or until the broccoli stems and potatoes have softened.
Remove from the heat for at least 5 minutes and then add 1 cup frozen peas, 400 g (14 oz) white beans, 1.5 Greek yoghurt, 1 tbsp white wine vinegar , 2 tbsp Italian herbs , 4 basil leaves , salt and pepper
Using a stick blender, blend until smooth or desired texture.
Note - if eating straight away, you may want to pop it back on low heat for approx. 5 minutes depending how warm you like it.

Notes

Note 1 - Potatoes

All-rounder (Yukon gold) potatoes work best because their starchiness adds to the creaminess of the dish. You could use other potatoes but the texture may change.

Note 2 - White wine vinegar

Substitutions - white vinegar, white wine, apple cider vinegar, lemon juice

Serve with

Bread, salads, a side of protein + toppings such as yogurt, fresh herbs, chilli oil, croutons etc.

Storing

Store in an airtight container for 4-5 days

Reheating

Microwave. 1 minute intervals until warmed through (approx. 3-4 minutes)

Stove. Over medium heat until warmed through (approx. 5 minutes)

Freezing

In airtight, freezer safe containers/bags for up to 6 months.

Nutrition

Calories: 394kcalCarbohydrates: 63gProtein: 24gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 9mgSodium: 1100mgPotassium: 1753mgFiber: 15gSugar: 15gVitamin A: 2077IUVitamin C: 181mgCalcium: 314mgIron: 6mg

Keyword 5 Vegetable Soup, Broccoli Zucchini Soup, vegetarian recipe

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