I was seeing lots of these "Green Soups" that influencers were putting up to try and tell people they need to detox their liver. Firstly, no. But, secondly, there is something that sounds delicious about a green soup - but I've made it better with this zucchini broccoli soup as it not only has the delicious veggies, but is packed with protein from the Greek yogurt, white beans and peas.
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Why you'll love this recipe
Creamy. By swapping heavy creams with Greek yogurt, I keep the creaminess but make it more meal prep friendly like my creamy gochujang chicken pasta and beef stroganoff without cream.
7 vegetables. Perfect for adding in those extra veg come the winter months, like my chicken minestrone soup.
Winter warmer. Soups are perfect to keep those insides warm during the winter months like my pumpkin soup without garlic and red lentil chorizo soup.
Ingredients
Broccoli. Florets and stalks can both be used (no waste!!).
Potato. A starchy potato like Russet, Idaho, or Yukon Gold helps thicken the soup naturally and adds a creamy texture. Plus, it adds to the carbohydrates in the vegetable soup to make it a balanced meal prep option.
Peas. I recommend the frozen peas or tinned peas (that have been drained).
Vegetable stock. You could substitute for homemade chicken stock, or use another variety of your choosing.
Greek Yoghurt. This helps make the soup super creamy. You can substitute for milk or cream, or even a plant-based yogurt, but the overall texture and taste might change a little.
Vinegar. Vinegar adds an acidic element to the dish to round it out. You could substitute with lemon juice or other varieties of white vinegar (I use white wine vinegar).
Please check the recipe card for full list of ingredients and quantity.
How to make Broccoli Zucchini Soup
Step 1: Heat oil in a large and deep pan over medium heat. Add onion and cook until fragrant (approx. 5 minutes). Then add garlic and cook for another minute.
Step 2: Add broccoli, zucchini, potato and stock. Bring to a boil then reduce the heat to a low simmer. Cook for at least 15 minutes or until the broccoli stems have softened.
Step 3: Add beans, yoghurt, vinegar, seasoning and peas, cook for another 2 minutes.
Step 4: Using a stick blender, blend until smooth or desired texture.
My Top Tips
Use a big enough pan. And one that is bigger than you think you'll need because it's always the case for me.
If you want the really VIBRANT green, don't overcook the vegetables and only add the peas in right before you blend. Allowing the vegetables to cook for longer than needed will make them lose their colour (not their flavour or nutrients).
Meal prepping soup
This soup is hearty with protein from the peas, beans and yogurt, lots of veggies, and even a little bit of carbs from the potatoes.
It can be stored in the fridge for 4-5 days. It may slightly split and have a little layer of clear liquid on the top (this is the stock), simply stir before reheating.
Note, it can lose its bright green colour after about day 2, it's still fine to eat.
Reheating
Stove. Reheat gently in a saucepan over medium heat, stirring occasionally, until warmed through (approx. 5 minutes).
Microwave. Transfer the cold soup to a single serving to a microwave-safe bowl (you can reheat in the meal prep container if it is glass) and heat on medium power on 1 minute intervals until heated through (approx. 2-4 minutes depending on depth of container/bowl).
How to freeze zucchini broccoli soup
Allow the soup to cool at room temperature for no more than 2 hours. Then, portion the cooled soup into freezer-safe containers, ziplocks or souper cubes (that's how I got the cube in the image), leave a bit of room as the soup will expand.
Label with the date and freeze for up to 3-6 months. Thaw overnight in the refrigerator before reheating.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
You can definitely use broccoli stems in soup! They add nutrients and flavour to the broth. Here's how to prepare them:
Trim the ends: Cut off the woody end of the broccoli stem.
Peel (optional): For a smoother texture, you can peel off the tough outer layer of the stem with a vegetable peeler. This step is optional, but it can be helpful if the stems are particularly thick.
Chop or grate: Cut the broccoli stem into small pieces or grate it for a more even distribution in the soup.
Yes, you can freeze it, but there are a few things to keep in mind to ensure the best quality upon reheating. Creamy soups can sometimes separate or curdle after freezing and thawing. Here's what you can do:
Cool Completely. Let the soup cool completely on the counter for no more than 2 hours before storing. This helps prevent bacterial growth.
Portion Control. Divide the leftover soup into individual serving containers for easier reheating and defrosting later. This also minimizes the amount of freezing and thawing cycles the soup goes through, which can affect texture.
Reheating Tip. When reheating frozen pea soup with cream or milk, do so gently over low heat, stirring constantly. This helps prevent curdling and ensures even heat distribution. You can also add a splash of additional milk or cream to the soup while reheating if desired.
Absolutely! Frozen vegetables are a convenient option for soups. Here are some tips to keep in mind:
Thaw or Partially Thaw. Frozen vegetables tend to release excess moisture when cooked. To avoid a watery soup, thaw them completely or partially before adding them to the pot. You can thaw them in the refrigerator overnight, under cold running water for 15-20 minutes, or in the microwave using the defrost setting.
Cooking Time. Frozen vegetables cook faster than fresh. Adjust the cooking time accordingly to avoid overcooking them.
Other soups and stews
Or, you can have a browse through my soups and stews recipe category for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Broccoli Zucchini Soup with White Beans and Peas
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Equipment
- Dutch oven, or large pot
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.
Wendy
Such a perfect, cozy bowl of gorgeous green power!
athletelunchbox
Thank you so much! I love the green this time of year!
FM
Is there milk or no milk? It’s in the ingredients but not in the recipe?
athletelunchbox
Hi Fiona, apologies, that's an oversight on my part. You add the milk at the same time as the yogurt 🙂