Creamy Broccoli, Zucchini, and Leek Soup

Creamy Broccoli, Zucchini, and Leek Soup - a creamy, delicious, and nutritious green soup.

Creamy soups are always the best and easiest solution when I want a quick and nourishing lunch. I make a stock with whatever vegetables I have in the kitchen and come up with a recipe based on what I'm craving. This time I chose green vegetables, fresh broccoli, a leek, and a zucchini that I had forgotten in the fridge.

---

Servings: 4 Liters

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients:

• 2 pieces of broccoli

• 1 zucchini

• 2 onions

• 1 medium leek

• 1 parsnip

• 4 tablespoons of oil

• Salt

• White pepper

• Water

Method:

1. Cut the broccoli into pieces, both the florets and the stems. Leave a few broccoli florets aside for garnish, and steam them.

2. Dice the leek, onion, parsnip, and zucchini. In a large pot, sauté the onion, leek, parsnip, zucchini, and broccoli stems with a little oil.

3. Add hot water over the vegetables and let them boil for about 15 minutes, then add the broccoli florets.

4. Add the 4 tablespoons of oil and let all the vegetables simmer until they become very tender.

5. Add more water if needed, enough to cover all the vegetables.

6. After they have boiled well and are tender, turn off the heat and use a blender to puree the soup, adding the seasonings at the end.

7. Serve the soup hot with croutons or fresh bread.

8. Enjoy your meal!