Broccoli Zucchini Soup with White Beans 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
Stick Blender

Ingredients

15 g (1 tablespoon) olive oil
100 g (3 ½ oz) brown onion, approx.1
4 garlic cloves
150 g (5 ½ oz) zucchini, approx.1
150 g (5 ½ oz) broccoli, approx.1
200 g (7 oz) potatoes, approx.2, see note 1
1 L (4 cups) vegetable stock
130 g (1 cups) frozen peas
400 g (14 oz) white beans, approx.1 can
320 g (1 ½ cups) Greek yoghurt
15 g (1 tablespoon) white wine vinegar , subs note 2
10 g (2 tablespoon) Italian herbs
salt and pepper , to taste

Instructions

Prepare

Cut ends off 150 g (5 ½ oz) zucchini and roughly chop.
Cut woody end off 150 g (5 ½ oz) broccoli stalk and roughly chop.
Peel and roughly chop 4 garlic cloves, 200 g (7 oz) potatoes and 100 g (3 ½ oz) brown onion.
Drain and rinse 400 g (14 oz) white beans

Cook

Heat 15 g (1 tablespoon) olive oil in a pot over medium heat. Add 100 g (3 ½ oz) brown onion and cook until fragrant (approx. 2 minutes). Then add 4 garlic cloves and cook for another minute.
Add 150 g (5 ½ oz) zucchini, 150 g (5 ½ oz) broccoli, 200 g (7 oz) 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 have softened.
Add 130 g (1 cups) frozen peas, 400 g (14 oz) white beans, 320 g (1 ½ cups) Greek yoghurt, 15 g (1 tablespoon) white wine vinegar , 10 g (2 tablespoon) Italian herbs salt and pepper cook for another 2 minutes.
Using a stick blender, blend until smooth or desired texture.

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

Storing

Store in an airtight container for 4-5 days

Reheating

Microwave. 1 minute intervals until warmed through (approx. 2-3 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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