Broccoli and Zucchini Soup

by Editorial Staff

Summary

Cook Time	15 mins
Course	Soup

Ingredients

Instructions

Disassemble the broccoli into inflorescences and place in a steam container for 4 minutes.
Peel the zucchini and remove the seeds. Chop coarsely and place in a second steam container. Cook with broccoli for another 4-5 minutes.
In a deep saucepan, bring the chicken stock to a boil. Transfer the cooked vegetables from the steamer to a blender, add the olive oil and chop without making a puree
Add the resulting mass to the broth, stir, bring to a boil again and remove from heat.
Serve the soup in warmed bowls with 3-4 slices of chopped goat cheese in each serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.