Spinach, broccoli and zucchini soup recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 brown onion, finely diced
• 4 cloves garlic, minced
• 300g broccoli, florets and stalks roughly chopped
• 2 small zucchini (about 400g), cut into 1cm cubes
• 1.5L vegetable stock
• 80g baby spinach leaves
• 1⁄2 cup mint leaves, plus extra, to serve
• 1⁄2 cup at-leaf parsley leaves, plus extra, to serve
• 1 lemon, finely zested, then sliced into wedges, to serve
• Sea-salt flakes and freshly ground black pepper, to season
• Sour cream or Greek-style yoghurt, to serve
• 1 cup nely shredded red cabbage, to serve
• 2 brussels sprouts, finely shredded, to serve
• 1⁄4 cup pine nuts, toasted, to garnish