This healthy broccoli zucchini soup recipe a great option that can be had hot or cold depending on the mood. Incredibly easy to make, full of fresh and healthy ingredients, it could not be easier to prepare. 20 minutes is all it takes and you will be left with 4 serves that can easily be reheated for lunch or dinner the next day.

Will you give it a go?

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4


  • 1 tbsp extra virgin olive oil
  • 1 large leek, white part only, thinly sliced
  • 2 large celery sticks, pale leaves reserved, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated lemon rind
  • 2 (about 300g) potatoes, peeled, chopped
  • 500ml (2 cups) salt-reduced vegetable stock
  • 1 large zucchini, chopped
  • 450g broccoli, cut into florets
  • 75g baby spinach
  • 50g creamy feta, crumbled
  • 1 tbsp pepitas, toasted


  1. Heat oil in a large saucepan over medium heat. Add leek and celery. Cook, stirring, for 6-7 minutes or until softened. Add garlic and rind. Cook, stirring, for 1 minute or until aromatic. Add potato, stock and 500ml (2 cups) water, and bring to the boil. Reduce heat to low, partially cover and simmer for 5 minutes. Add zucchini and broccoli. Simmer, partially covered, for 6-7 minutes or until broccoli is tender. Stir in spinach until just wilted.
  2. Set soup aside to cool slightly before blending, in batches, until smooth. Season. Return to a clean saucepan and heat over medium heat until warmed through. Serve topped with feta, pepitas, reserved celery leaves and a drizzle of extra oil.




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