Broccoli Soup with Celery and Zucchini
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head broccoli, approx. 500 g
- 2 large zucchini
- 1 celeriac, approx. 500 g
- 500 ml vegetable stock
- 1 teaspoon caraway seeds
- 1 teaspoon cayenne pepper
- 1 tablespoon oil
- 1 dash lemon juice
- salt and pepper
- Pumpkin seeds or similar
- n.Basil or mint
- cream cheese, light
Print Recipe
Pin Recipe Instructions
- Wash the broccoli, celery and zucchini. Divide the broccoli into florets. Peel and dice the stem. Peel the celery bulb and cut into small pieces. Dice the zucchini as well.
- Heat the oil in a large saucepan and cook the broccoli and caraway seeds in a closed saucepan for 5 minutes. Meanwhile prepare the vegetable stock. I simply pour boiling water over about 2 teaspoons of vegetable stock powder. Put the vegetable stock with all the remaining ingredients except the lemon juice in the saucepan and cover and simmer for 7-10 minutes.
- Puree everything with a hand blender to a creamy consistency. Add lemon juice, stir well and season with salt and pepper if necessary.
- Serve warm with pumpkin seeds and possibly a dollop of cream cheese or crème fraîche.
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