About this recipe:A fresh and healthy summer soup made with a blend of courgette and broccoli. Instead of the cream you can simply use milk, if you want to make it even lighter.
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, chopped
750ml chicken or vegetable stock
8 medium courgette, diced
400g broccoli, cut into florets
125ml low-fat cream
freshly ground pepper
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Method Prep:15min › Cook:15min › Ready in:30min
Heat the oil in a large saucepan over moderate heat. Add the onion and garlic and cook for 3 minutes. Add the stock and courgette. Cover and simmer for 5 minutes. Remove from the heat and allow to cool.
Steam the broccoli in a steamer or colander set over a saucepan of boiling water for 5 to 7 minutes. Allow to cool.
Purée the vegetables in a blender. Pour into a saucepan or bowl and stir in the cream. Serve hot or cold, garnished with pepper.