Spinach, broccoli and zucchini soup recipe Recipe - Better Homes & Gardens Australia
This nutrient-rich vegetable soup is a hearty and delightful vegetarian dinner option. Swap to chicken stock for extra flavor.
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Cooking tools:
- Blender
- Microplane
- Saucepan
- Pitcher
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Measuring cup
- Serving bowl
- Kitchen towel
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
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