Summary

Ingredients

• Zucchini 2 pieces
• Broccoli 1 piece
• Chicken bouillon 2 glasses
• Goat cheese100 g
• Olive oil 5 tablespoons

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Instructions

1. Disassemble the broccoli into inflorescences and place in a steam container for 4 minutes.
2. Peel the zucchini and remove the seeds. Chop coarsely and place in a second steam container. Cook with broccoli for another 4-5 minutes.
3. 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
4. Add the resulting mass to the broth, stir, bring to a boil again and remove from heat.
5. Serve the soup in warmed bowls with 3-4 slices of chopped goat cheese in each serving.